| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Veg07 | 2 | servings |
INGREDIENTS
| 1 | Clove garlic | |
| 1/2 | c | Sun-dried tomatoes; oil-packed, drained |
| 2 | tb | Finely chopped fresh basil leaves |
| 2 | tb | Pine nuts |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
1) With the motor running, add the garlic to a food processor fitted with the metal blade. Add the tomatoes, basil, nuts, salt and pepper and process until a thick paste is formed. If it is very thick, you may need to add a bit of oilive oil. Place the pesto in a covered container and refrigerate. Makes 1/2 cup. Can be stored for 1 week in the refrigerator. VARIATION: For a simpler paste, puree the garlic, tomato, salt and peper together and add enough oil to form a thick paste. NOTES : Excellent on lightly toasted bread. It flavors cheese, main courses, dressings, sauces and pasta. Recipe by: California Cook, by Diane Rossen Worthington Converted by MM_Buster v2.0l.
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“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””