| 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.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””