Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Jar (6-oz) marinated artichoke hearts, drained (I prefer Cara Mia) |
⅓ cup | Dried tomatoes; rehydrated in boiling water & drained (reserve soaking water) |
1½ tablespoon | Grated Parmiagano Reggiano |
1½ tablespoon | Grated Pecorino Romano |
2 tablespoons | Mixed Fresh Chopped Herbs (Basil, Parsley, Thyme) |
1 tablespoon | Extra Virgin Olive Oil |
2 \N | Cloves Garlic |
1 \N | Sm-med sweet red bell pepper, roasted, peeled & seeded |
1 teaspoon | Balsamic Vinegar (I like Fini) (up to 2) |
⅓ cup | Toasted Pignoli; Walnuts or Cashews |
\N \N | Black Pepper; freshly ground, to taste |
Combine all ingredients EXCEPT reserved marinade from artichoke hearts & olive oil in food processor. Blend until paste forms. Drizzle in slowly w/machine running enough artichoke marinade & olive oil until pesto is of the right consistency. When dressing pasta w/pesto use reserved dried tomato water instead of pasta water if needed to thin consistency.
Posted to CHILE-HEADS DIGEST V4 #190 by Cathleen Niziolek <niziole@...> on Oct 26, 1997