Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| 2 cups | Sundried tomatoes |
| 3 \N | Garlic cloves |
| 1¼ cup | Olive oil |
| ½ cup | Oregon hazelnuts, chopped |
| ½ cup | Parmesan cheese |
| ½ cup | Romano cheese |
| \N \N | 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