| 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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