| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Sauces, Appetizers |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sun-dried tomatoes in oil |
| 3/4 |
c |
Cup grated Parmesan cheese |
| 1/2 |
c |
Walnut pieces |
| 2 |
lg |
Garlic cloves; halved |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/3 |
c |
Warm olive oil |
INSTRUCTIONS
To make 2 cups of pesto: Position knife blade in food processor bowl; add
tomatoes, and pulse 2 or 3 times or until tomatoes are chopped. Add
Parmesan cheese and next 4 ingredients. Top with cover and process until
smooth. With processor running, pour warm oil through food chute in a
slow, steady stream, processing until combined. Use immediately, or place
in an airtight container, and refrigerate up to 1 week. Serve over hot
pasta.
Suggested uses for tomato pesto:
o Stir 1/4 cup pesto into one 8-oz. carton of sour cream for an
instant dip for vegetables.
o Try pesto as an omelet filling. Spoon about 2 tablespoons of the
sauce over half of a three-egg omelet; fold omelet over, and serve.
o Stir 3 tablespoons pesto into 1/2 cup softened unsalted butter.
Serve the pesto butter as a bread spread, or toss it with hot
vegetables.
* From: Bella Sun-Dried Tomatoes recipe card insert. * Typed for you by
Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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