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                          SUN DRIED TOMATO PESTO

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
 


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