Oregon hazelnut & sundried tomato pesto

Yield: 1 Batch

Measure Ingredient
2 cups Sundried tomatoes
3 Garlic cloves
1¼ cup Olive oil
½ cup Oregon hazelnuts, chopped
½ cup Parmesan cheese
½ cup Romano cheese
Salt & pepper to taste

Put tomatoes, garlic and olive oil in food processor and blend until smooth. Add Oregon hazelnuts and cheeses; process to desired consistency, smooth or slightly chunky. Season to taste.

Allow about ¼ cup pesto per serving. Good on pasta, vegetables, rice, potatoes, seafood or soups.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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