Sun-dried tomato and artichoke pesto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar (6-oz) marinated artichoke hearts, drained (I prefer Cara Mia) | |
| ⅓ | cup | Dried tomatoes; rehydrated in boiling water & drained (reserve soaking water) |
| 1½ | tablespoon | Grated Parmiagano Reggiano |
| 1½ | tablespoon | Grated Pecorino Romano |
| 2 | tablespoons | Mixed Fresh Chopped Herbs (Basil, Parsley, Thyme) |
| 1 | tablespoon | Extra Virgin Olive Oil |
| 2 | Cloves Garlic | |
| 1 | Sm-med sweet red bell pepper, roasted, peeled & seeded | |
| 1 | teaspoon | Balsamic Vinegar (I like Fini) (up to 2) |
| ⅓ | cup | Toasted Pignoli; Walnuts or Cashews |
| Black Pepper; freshly ground, to taste | ||
Directions
Combine all ingredients EXCEPT reserved marinade from artichoke hearts & olive oil in food processor. Blend until paste forms. Drizzle in slowly w/machine running enough artichoke marinade & olive oil until pesto is of the right consistency. When dressing pasta w/pesto use reserved dried tomato water instead of pasta water if needed to thin consistency.
Posted to CHILE-HEADS DIGEST V4 #190 by Cathleen Niziolek <niziole@...> on Oct 26, 1997