Sun-dried tomato and 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.
Posted to MC-Recipe Digest V1 #155 Date: Fri, 12 Jul 1996 13:37:13 -0700 From: jbenario@... (Julie E. Benario) Recipe By : Lou Pappas/Herb Sauces and Spreads