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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
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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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