Title: Sun-Dried Tomato and Roasted Garlic Pesto
Categories: Sauce Marinade Spread Pasta Poultry
Yield: 1 Servings

1		Whole head
3	tb	Extra-virgin olive oil
1	c	Sun-dried tomatoes (see
		Note)
1/3	c	Fresh flat-leaf (Italian)
		Parsley sprigs
2	tb	Chopped garlic chives or
		Scallion tops
2	tb	Unsalted pistachios or pine
		Nuts
2	tb	Freshly grated Parmesan
		Cheese
		Garlic

Preheat oven to 325 degrees. Slice the top off the head of garlic and place the garlic in a small baking dish. Rub it with 2 teaspoons 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 a blender container or the bowl of a food processor fitted with a metal blade. Add tomatoes, parsley, garlic chives (or scallion tops) and nuts. Process until finely minced. Add remaining oil (2 tablespoons plus 1 teaspoon) and cheese, and process until blended. Transfer to a small bowl, cover with plastic wrap, and refrigerate. Keeps a week or longer. Serve on toasted Italian bread, on pasta, spooned on frittatas, or with chili, enchiladas or tamales. Note: Dried tomatoes are available in several styles: moist, like dried apricots; brittle and dark-red; and packed in olive oil. Moist-style are preferred here. If you can only find the brittle type, soak them in warm water for a few minutes before using or place in a bowl, cover with water, and heat in microwave from 30 to 60 seconds. Yield: 1 cup.

Recipe By : "Pesto, " by Lou Seibert Pappas

Date: Mon, 19 Aug 1996 15:33:19 -0400

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