| 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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