Oregon hazelnut & sundried tomato pesto
1 Batch
Ingredients
| Quantity | 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 | ||
Directions
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