lotus

previous page: Sun Dried Tomato & Herb Cheese Strudels
  
page up: Last Century Appetizer Recipes 2
  
next page: Sun-Dried Tomato Cheesecake Squares

Sun Dried Tomato Pesto




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Sun Dried Tomato Pesto

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

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

 

Continue to:

Related Recipes:













TOP
previous page: Sun Dried Tomato & Herb Cheese Strudels
  
page up: Last Century Appetizer Recipes 2
  
next page: Sun-Dried Tomato Cheesecake Squares