Oregon Hazelnut & Sundried Tomato Pesto Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2 cup: Sundried tomatoes,
3: Garlic cloves,
1 1/4 cup: Olive oil,
1/2 cup: Oregon hazelnuts, chopped
1/2 cup: Parmesan cheese,
1/2 cup: Romano cheese,
Salt & pepper to taste,
Directions:
Put tomatoes, garlic and olive oil in food processor and blend until
smooth. Add Oregon hazelnuts and cheeses; process to desired
consistency, smooth or slightly chunky. Season to taste.
Allow about 1/4 cup pesto per serving. Good on pasta, vegetables,
rice, potatoes, seafood or soups.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
smooth. Add Oregon hazelnuts and cheeses; process to desired
consistency, smooth or slightly chunky. Season to taste.
Allow about 1/4 cup pesto per serving. Good on pasta, vegetables,
rice, potatoes, seafood or soups.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
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