Sun Dried Tomato Pesto Spread
Source of Recipe
Recipe Circus
Recipe Introduction
While on vacation in southern California, we stayed at a motel on the beach at San Diego not far from La Jolla. We went to look at all of the neat little shops and search for a rubber stamp store that we heard was there. It got to be supper time and we needed some food. We walked down this narrow alleyway and found this great little Italian place hidden in a corner. We went in and got a table and ordered our food. The waiter brought out an appetizer of this sun dried tomato and garlic pesto with a basket of toasted French bread for dipping. James thought it was the best thing he had ever tasted. So we want to share it with you. Douglas
List of Ingredients
3 tbsp extra virgin olive oil
1 cup sun dried tomatoes
1/3 cup fresh flat leaf parsley sprigs
2 tbsp chopped chives or scallion tops
2 tbsp grated parmesan cheese1 whole head of garlic
Recipe
Preheat oven to 325. Cut the top off head of garlic and place in small baking dish. Rub it with 2tbsp of olive oil. Bake 25-30 minutes, or until soft. Allow to cool then squeeze the garlic puree from its papery wrapper into a blender or food processor with a metal blade. Add tomatoes, parsley, chives and process until finely minced. Add remaining 1 tbsp oil and cheese and process until well blended. Dip bread or use as spread on bread to toast. This will keep a week or so in the refrigerator. Makes 1 cup.
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