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Sun dried tomato pesto
Sun dried tomato pesto
From: [email protected] (Selene Vega)
Date: 1 Sep 1993 22:37:31 GMT
Approved: [email protected]
Lines: 31
This is from Food & Wine magazine some years back in an article on Gifts
from Your Kitchen, by Sally Schneider. I made it to give in gift baskets
for the Winter holidays.
makes about 5 cups
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2 oz. sun-dried tomato halves (about 48 pieces), not packed in oil
medium garlic cloves, minced
/2 cup extra-virgin olive oil
teaspoons balsamic vinegar
(packed) cups basil or flat-leaf parsley leaves
teaspoon freshly ground pepper
1/2 teaspoons honey
1. In a large pot, boil 6 cups water. Add tomatoes & reduce heat to low.
Cover and simmer until very soft, about 15 minuttes. Drain, rinse with
warm water and squeeze to remove most of water.
2. Combine tomatoes & garlic in food processor until coarsely chopped,
about 1 minute. While machine is running, drizzle in olive oil and
vinegar and process for 1 minute. Add basil, pepper & honey & process
until completely mixed. Add more balsamic vinegar if desired.
amyl
http://www.cs.cmu.edu/~mjw/recipes/sauces/pesto/sundried-tom-pesto.html [12/17/1999 11:39:04 AM]
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