Yield: 1 Batch
|2 cups||Sundried tomatoes|
|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