| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
Diary |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Tomato pesto sauce |
| 1/4 |
c |
Sour cream |
| 4 |
lg |
Tomatoes; coarsely chopped |
| 1 |
c |
Fresh basil leaves or 1/4 cup dried basil |
| 1/4 |
c |
Chopped onion |
| 2 |
|
Cloves garlic; crushed |
| 1 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Pine nuts or slivered almonds |
| 1/4 |
c |
Oilve oil |
| 1/4 |
ts |
Each salt; freshly ground pepper |
| 1 |
pn |
Cayenne pepper |
INSTRUCTIONS
SAUCE
Source: Ontario Greenhouse Website
To make sauce: In food processor or blender, puree tomatoes, basil, onion,
and garlic until coarsely chopped. Add cheese, nuts, oil and seasonings.
Process until smooth. Remove to container, cover and refregerate for up to
1 week or freeze for longer storage. Makes 3 1/2 cups of sauce.
Combine 1/2 cup Tomato Pesto Sauce and 1/4 cup sour cream.
Serve with either raw vegetables or potato chips.
Posted to JEWISH-FOOD digest by Plotnik Family <plotnik@golden.net> on Aug
14, 1998, converted by MM_Buster v2.0l.
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