Sun-dried tomato & roasted garlic pesto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head garlic | |
| 3 | tablespoons | Extra virgin olive oil |
| 1 | cup | Sun-dried tomatoes in oil |
| ⅓ | cup | Parsley |
| 2 | tablespoons | Green onion -- chopped |
| 2 | tablespoons | Pine nuts |
| 2 | tablespoons | Parmigiano-reggiano cheese |
| Grated | ||
Directions
Slice the top off the heafd of garlic and place the garlic in a small baking dish. Rub the garlic with 2 teaspoons of the olive oil. Bake the garlic in a preheated 325#161#F oven for 30 to 35 minutes, or until soft. Let cool, then squeeze the garlic from its papery skin into a bowl. In a blender or food processor, place the roasted garlic, sun-dried tomatoes, parsley, green onions and nuts. Process until finely minced. Add the remaining oil and the cheese and process until blended. Transfer to a small bowl, cover and refrigerate. Makes about 1 cup.
Recipe By : Lou Pappas/Herb Sauces and Spreads From: Jbenario@... (Julie E. Date: Fri, 12 Jul 1996 13:37:13 ~0700