Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | (1 ounce) chopped drained oil-packed sun dried tomatoes |
| 3 cups | Loosely packed fresh basil leaves |
| 3 eaches | Garlic cloves |
| ½ cup | Freshly grated Romano |
| ½ cup | Pine nuts |
| ½ cup | Olive oil |
| ½ teaspoon | Salt |
| ¼ teaspoon | Freshly ground black pepper |
In food processor, process sun dried tomatoes with the basil and garlic, pulsing the motor until the mixture is chopped coarsely. Add ROmano, pine nuts and ¼ cup of the oil and process for 10 seconds.
With motor running, add remining ¼ cup oil, salt and pepper. Scrape down sides of the processor bowl and process mixture until it is combined well. Yield: about 1½ cups. Source: Gourmet magazine, April 1989
Submitted By FRED TOWNER On 10-20-94