Dried Tomato-basil Pesto With Hint Of Cocoa

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CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		And, Condiments, Sauces	6	Servings

INGREDIENTS

1/2	c	Sun-dried tomatoes, blanched
		and chopped
1/4	c	Walnut pieces, toasted
1/3	c	Firmly packed fresh basil
2		Cloves garlic, minced
1/2	c	Chopped fresh tomatoes
		seeded and drained
1/4	t	Salt
1/4	t	Fresh thyme
1/4	t	Cocoa powder
1/4	c	Grated romano cheese
2	T	Olive oil
1	T	Canola oil
1	T	Cold water
2	t	Red wine vinegar
1996		y Cat, Trader Joe's Organic This sauce reminds me of Trader

INSTRUCTIONS

Dried tomatoes should be blanched before using. Place in boiling  water
for 2 minutes and soak till plumped and pliable. Coarsely chop  by hand
as finely as you can. Toasting the walnuts in a dry pan for  about 3
minutes adds a lot of flavor. Cool walnuts before proceeding.  Use the
pulp of the tomatoes (no skins, seeds or juice).  Position knife blade
in food processor bowl, and add dried tomatoes,  walnuts, basil and
garlic cloves. Process until finely chopped. Add  chopped tomato pulp,
pinch of salt, thyme, pepper, and cocoa and  romano. Combine oils,
water, vinegar; with processor running, slowly  add olive oil mixture
through food chute. Process mixture until well  blended. Taste and
adjust seasonings, this has a slight vinaigrette  flavor. Settles to
about 1 cup yield. Chill.  Add a little to salad dressings; toss with
pasta. Sauce can be warmed  over moderately low heat if necessary.
Joe's Organic. No claim to replication: we've emphasized what we like
about Joe's sauce.  Recipe by: Hanneman 1996 Kitchen  Posted to
MC-Recipe Digest V1 #1069 by KitPATh  <phannema@wizard.ucr.edu> on Jan
31, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 200 Calories From Fat: 144 Total Fat: 16.6g Cholesterol: 19.7mg Sodium: 380.3mg Potassium: 330.4mg Carbohydrates: 6.6g Fiber: 2.6g Sugar: <1g Protein: 8.4g