Sun-dried Tomato And Roasted Garlic Pesto Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
1: whole head,
3 tablespoon: extra-virgin olive oil,
1 cup: sun-dried tomatoes (see,
1: note),
1/3 cup: fresh flat-leaf (italian),
1: parsley sprigs,
2 tablespoon: chopped garlic chives or,
1: scallion tops,
2 tablespoon: unsalted pistachios or pine,
1: nuts,
2 tablespoon: freshly grated parmesan,
1: cheese,
1: garlic,
Directions:
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
Yield: 1 servings
Source from luhu.jp
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
Yield: 1 servings
Source from luhu.jp