| 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
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”