*  Exported from  MasterCook  *
 
                           SUN DRIED TOMATO PESTO
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces                           Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Sun-dried tomatoes in oil
      3/4   c            Cup grated Parmesan cheese
      1/2   c            Walnut pieces
    2       lg           Garlic cloves -- halved
      1/4   ts           Salt
      1/4   ts           Freshly ground pepper
      1/3   c            Warm olive oil
 
   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 1/4 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 1/2 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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