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    Pesto: Sun-Dried Tomato and Roasted Garl


    Source of Recipe


    Lou Pappas/Herb Sauces and Spreads

    List of Ingredients




    1 Head garlic
    3 tb Extra virgin olive oil
    1 c Sun-dried tomatoes in oil
    1/3 c Parsley
    2 tb Green onion -- chopped
    2 tb Pine nuts
    2 tb Parmigiano-reggiano cheese Grated

    Recipe



    Slice the top off the head of garlic and place the garlic in a small baking dish. Rub the garlic with 2 teaspoons of the olive oil. Bake the garlic in a preheated 325ºF oven for 30 to 35 minutes, or until soft. Let cool, then squeeze the garlic from its papery skin into a bowl. In a blender or food processor, place the roasted garlic, sun-dried tomatoes, parsley, green onions and nuts. Process until finely minced. Add the remaining oil and the cheese and process until blended. Transfer to a small bowl, cover and refrigerate. Makes about 1 cup.

 

 

 

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