Sun-dried tomato and artichoke pesto

1 Servings

Ingredients

Quantity Ingredient
1 Jar (6-oz) marinated artichoke hearts, drained (I prefer Cara Mia)
⅓ cup Dried tomatoes; rehydrated in boiling water & drained (reserve soaking water)
1½ tablespoon Grated Parmiagano Reggiano
1½ tablespoon Grated Pecorino Romano
2 tablespoons Mixed Fresh Chopped Herbs (Basil, Parsley, Thyme)
1 tablespoon Extra Virgin Olive Oil
2 Cloves Garlic
1 Sm-med sweet red bell pepper, roasted, peeled & seeded
1 teaspoon Balsamic Vinegar (I like Fini) (up to 2)
⅓ cup Toasted Pignoli; Walnuts or Cashews
Black Pepper; freshly ground, to taste

Directions

Combine all ingredients EXCEPT reserved marinade from artichoke hearts & olive oil in food processor. Blend until paste forms. Drizzle in slowly w/machine running enough artichoke marinade & olive oil until pesto is of the right consistency. When dressing pasta w/pesto use reserved dried tomato water instead of pasta water if needed to thin consistency.

Posted to CHILE-HEADS DIGEST V4 #190 by Cathleen Niziolek <niziole@...> on Oct 26, 1997

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