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Title: Sun Dried Tomato Pesto
Categories: Sauce Appetizer
Yield: 1 Servings
| 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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