Sun dried tomato pesto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sun-dried tomatoes in oil |
| ¾ | cup | Cup grated Parmesan cheese |
| ½ | cup | Walnut pieces |
| 2 | larges | Garlic cloves; halved |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| ⅓ | cup | Warm olive oil |
Directions
To make 2 cups of pesto: Position knife blade in food processor bowl; add tomatoes, and pulse 2 or 3 times or until tomatoes are chopped. Add Parmesan cheese and next 4 ingredients. Top with cover and process until smooth. With processor running, pour warm oil through food chute in a slow, steady stream, processing until combined. Use immediately, or place in an airtight container, and refrigerate up to 1 week. Serve over hot pasta.
Suggested uses for tomato pesto: o Stir ¼ cup pesto into one 8-oz. carton of sour cream for an instant dip for vegetables.
o Try pesto as an omelet filling. Spoon about 2 tablespoons of the
sauce over half of a three-egg omelet; fold omelet over, and serve.
o Stir 3 tablespoons pesto into ½ cup softened unsalted butter.
Serve the pesto butter as a bread spread, or toss it with hot vegetables.
* From: Bella Sun-Dried Tomatoes recipe card insert. * Typed for you by Karen Mintzias