Dried tomato pesto
Yield: 4 Servings
Ingredients:
- 3 oz Sun-dried tomatoes
- 1/2 lg Tomato peeled chopped & -- seeded
- 1 ts Garlic minced
- 5/8 c Olive oil
- 1 tb Pine nuts toasted
- 1 tb Balsamic vinegar
Instructions:
Salt & pepper to taste In a blender combine the dried tomatoes fresh tomatoes garlic and olive oil. Puree at medium speed until smooth. With the machine running add the pine nuts and balsamic vinegar. Pour into a bowl and fold in the parmesan. Season with salt and pepper to taste. Serve with pasta grilled fish or Italian bread. Dallas Morning News Food section 19 July 1995 Posted by Paul MacGregor
