*  Exported from  MasterCook  *
 
                 SUN-DRIED TOMATO AND ROASTED GARLIC PESTO
 
 Recipe By     : “Pesto, ” by Lou Seibert Pappas
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sauces, Marinades, Spreads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      whole head    garlic
    3      tablespoons   extra-virgin olive oil
    1      cup           sun-dried tomatoes (see note)
      1/3  cup           fresh flat-leaf (Italian) parsley sprigs,
    2      tablespoons   chopped garlic chives or scallion tops
    2      tablespoons   unsalted pistachios or pine nuts
    2      tablespoons   freshly grated Parmesan cheese
 
   
 Preheat oven to 325 degrees.
 Slice the top off the head of garlic and place the garlic in a small
 baking dish. Rub it with 2 teaspoons of the olive oil. Bake 30 to 35
 minutes, or until soft. Allow to cool, then squeeze the garlic puree
 from its papery wrapper into a blender container or the bowl of a food
 processor fitted with a metal blade.
 Add tomatoes, parsley, garlic chives (or scallion tops) and nuts.
 Process until finely minced. Add remaining oil (2 tablespoons plus 1
 teaspoon) and cheese, and process until blended. Transfer to a small
 bowl, cover with plastic wrap, and refrigerate. Keeps a week or longer.
 Serve on toasted Italian bread, on pasta, spooned on frittatas, or with
 chili, enchiladas or tamales.
 Note: Dried tomatoes are available in several styles: moist, like dried
 apricots; brittle and dark-red; and packed in olive oil. Moist-style
 are preferred here. If you can only find the brittle type, soak them in
 warm water for a few minutes before using or place in a bowl, cover
 with water, and heat in microwave from 30 to 60 seconds.
 Yield: 1 cup.
 
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