| 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 | T | Grated Parmiagano Reggiano |
| 1 1/2 | T | Grated Pecorino Romano |
| 2 | T | Mixed Fresh Chopped Herbs |
| Basil Parsley Thyme | ||
| 1 | T | Extra Virgin Olive Oil |
| 2 | Cloves Garlic | |
| 1 | Sm-med sweet red bell | |
| pepper roasted peeled & | ||
| seeded | ||
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 252
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 408.6mg
Potassium: 1701mg
Carbohydrates: 56.6g
Fiber: 25.2g
Sugar: <1g
Protein: 16.1g