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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs Italian Italian/tus, Pasta, Sauces 4 Servings

INGREDIENTS

1 Head garlic
3 tb Extra virgin olive oil
1 c Sun-dried tomatoes in oil
1/3 c Parsley
2 tb Green onion — chopped
2 tb Pine nuts
2 tb Parmigiano-reggiano cheese
Grated

INSTRUCTIONS

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@ix.netcom.com (Julie E. Benario)
Recipe By     : Lou Pappas/Herb Sauces and Spreads

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