Sun dried tomato pesto

1 Servings

Ingredients

Quantity Ingredient
1 cup Sun-dried tomatoes in oil
¾ cup Cup grated Parmesan cheese
½ cup Walnut pieces
2 larges Garlic cloves; halved
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
⅓ cup Warm olive oil

Directions

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 ¼ 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 ½ 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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