Oregon hazelnut and sundried tomato pesto

1 servings

Ingredients

Quantity Ingredient
2 cups Sundried tomatoes
3 Cloves garlic
1¼ cup Olive oil
½ cup Oregon hazelnuts; chopped
½ cup Parmesan cheese
½ 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 ¼ cup pesto per serving. Good on pasta, vegetables, rice, potatoes, seafood or soups.

Recipes By Oregon Hazlenuts <www.teleport.com/~nuts/index.html> Recipe by: Lisa-Fabfood

By LizaCooks@... on Jun 12, 1998, converted by MM_Buster v2.0l.

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