Title: Hazelnut and Dried Tomato Pesto
Categories: Sauce Pasta Vegetarian
Yield: 1 Servings

2	c	Dried tomatoes
3		Cloves garlic, peeled
1 1/4	c	Olive oil
1/2	c	Romano cheese
1/2	c	Parmesan cheese
1/2	c	Hazelnuts, roasted and chopped Coarsely ground black pepper

Blend tomatoes, garlic and olive oil in food processor until smooth. Add hazelnuts and cheese. Process to the consistency you prefer - smooth or slightly chunky. Season to taste with freshly ground black pepper. Great on pasta, vegetables, rice, potatoes, seafood, etc.

Source: The Oregonian Foodday, April 25, 1989

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