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Sun-dried Tomato Pesto
Sun-dried Tomato Pesto
From: Charles Yeomans
Dat e: 19 Nov 1993 17:32:04 -0500
Having found several recipes by lurking in this group, I now
contribute one, taken from "Blue Corn and Chocolate" by Elisabeth
Rozin.
1
4
1
cup (ligthly packed) sun-dried tomatoes (not oil-packed)
cloves garlic
/2 tsp salt
good handful flat-leaf Italian parsley
1
1
/2 cup olive oil
Tb. lemon juice
1. Cover the dried tomatoes with hot water and let stand for 15-20 minutes.
Drain thoroughly.
2. In a blender or food processor combine the drained tomatoes, garlic,
salt and parsley. Process until the mixture is coarsely pureed.
3
. Continue to process while adding the olive oil in a slow, steady stream.
. When all of the olive oil has been incorporated, blend in the
4
lemon juice.
Makes about 1 cup.
Comments:
I find that my Cuisinart doesn't do so well with this amount of
stuff, so I typically make a double batch.
WIth no nuts or cheese, I imagine that this pesto keeps a very
long time, though I've never had any long enough to test.
This is a very richly flavored pesto; a little goes a long way.
This pesto can be used to make a nice little appetizer (or quick]
meal) - take thinly sliced French bread and smear on a bit of
this pesto. Top with a sprinkling of Parmesan cheese and
broil at 350 degrees for 5-10 minutes.
Charles Yeomans
amyl
http://www.cs.cmu.edu/~mjw/recipes/sauces/pesto/sundried-tom-pesto-2.html [12/17/1999 11:39:44 AM]
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