Red pesto sauce

Yield: 1 servings

Measure Ingredient
½ cup (1 ounce) chopped drained oil-packed sun dried tomatoes
3 cups Loosely packed fresh basil leaves
3 eaches Garlic cloves
½ cup Freshly grated Romano
½ cup Pine nuts
½ cup Olive oil
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper

In food processor, process sun dried tomatoes with the basil and garlic, pulsing the motor until the mixture is chopped coarsely. Add ROmano, pine nuts and ¼ cup of the oil and process for 10 seconds.

With motor running, add remining ¼ cup oil, salt and pepper. Scrape down sides of the processor bowl and process mixture until it is combined well. Yield: about 1½ cups. Source: Gourmet magazine, April 1989

Submitted By FRED TOWNER On 10-20-94

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