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Sun Dried Tomato + Roasted Garlic Pesto




Source of Recipe


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Recipe Introduction


Serve on toasted Italian bread, on pasta, spooned on frittatas, or with chili, enchiladas or tamales.


List of Ingredients




1 whole head garlic
3 tbsp. extra virgin olive oil
1 c. sun dried tomatoes, moist style, drained
1/3 c. fresh flat leaf parsley sprigs
2 tbsp. chopped garlic chives or scallion tops
2 tbsp. unsalted pistachios or pine nuts, optional
2 tbsp. grated Parmesan cheese

Recipe



Preheat oven to 325.
Slice the top off the head of garlic and place the garlic in a small baking dish.
Rub it with 2 tsp. of the olive oil.
Bake 30 to 35 minutes, or until soft.
Allow to cool, then squeeze the garlic puree from its papery wrapper into blender container or the bowl of a food processor fitted with a metal blade.
Add tomatoes, parsley, garlic, chives and nuts.
Process until finely minced.
Add remaining 1 tbsp. oil and cheese. Process until blended.
Transfer to a small bowl, cover with plastic wrap, and refrigerate. Keeps a week or longer.
Makes 1 cup.