| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Sami |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Jar (6-oz) marinated artichoke hearts, drained (I prefer Cara Mia) |
| 1/3 |
c |
Dried tomatoes; rehydrated in boiling water & drained (reserve soaking water) |
| 1 1/2 |
tb |
Grated Parmiagano Reggiano |
| 1 1/2 |
tb |
Grated Pecorino Romano |
| 2 |
tb |
Mixed Fresh Chopped Herbs (Basil, Parsley, Thyme) |
| 1 |
tb |
Extra Virgin Olive Oil |
| 2 |
|
Cloves Garlic |
| 1 |
|
Sm-med sweet red bell pepper, roasted, peeled & seeded |
| 1 |
ts |
Balsamic Vinegar (I like Fini) (up to 2) |
| 1/3 |
c |
Toasted Pignoli; Walnuts or Cashews |
|
|
Black Pepper; freshly ground, to taste |
INSTRUCTIONS
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@ibm.net>
on Oct 26, 1997
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