Sun-dried tomato and roasted garlic pesto

4 Servings

Ingredients

Quantity Ingredient
1 Head garlic
3 tablespoons Extra virgin olive oil
1 cup Sun-dried tomatoes in oil
⅓ cup Parsley
2 tablespoons Green onion -- chopped
2 tablespoons Pine nuts
2 tablespoons Parmigiano-reggiano cheese
Grated

Directions

Slice the top off the heafd of garlic and place the garlic in a small baking

dish. Rub the garlic with 2 teaspoons of the olive oil. Bake the garlic in a

preheated 325#161#F oven for 30 to 35 minutes, or until soft. Let cool, then

squeeze the garlic from its papery skin into a bowl. In a blender or food processor, place the roasted garlic, sun-dried tomatoes, parsley, green onions

and nuts. Process until finely minced. Add the remaining oil and the cheese and process until blended. Transfer to a small bowl, cover and refrigerate.

Makes about 1 cup.

Posted to MC-Recipe Digest V1 #155 Date: Fri, 12 Jul 1996 13:37:13 -0700 From: jbenario@... (Julie E. Benario) Recipe By : Lou Pappas/Herb Sauces and Spreads

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