| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Sauces, Tomatoes, Sun dried, Pesto, Pasta/noodl |
1 |
Servings |
INGREDIENTS
| 4 |
|
Cloves garlic |
| 1 |
c |
Sun-dried tomatoes; oil-packed, drained, oil reserve |
| 1/2 |
ts |
Salt |
| 1/2 |
bn |
Italian parsley; stems removed |
| 1 |
|
Tablespooon lemon juice |
| 1 |
ds |
Freshly ground black pepper |
| 1/4 |
ts |
Dried rosemary |
INSTRUCTIONS
Drop the garlic in a food processor while it's running; process until
minced. Stop the machine and add the remaining ingredients, along with some
of the oil from the tomatoes. Stop the machine, scrape down the sides and
check for consistency; add more oil if necessary. Process until smooth.
This makes a great spread on crusty Italian bread. It's also a great
addition to soups and stews and makes a nice pasta sauce (thin with a bit
more oil). Makes about 1-1/4 cups.
Recipe by: leah@smith.chi.il.us (L.A.Z. Smith)
Posted to MC-Recipe Digest V1 #886 by Roberta Banghart
<bobbi744@sojourn.com> on Nov 06, 1997
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