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Newsgroups: rec.food.recipes
From: Charles Yeomans <cyeomans@ms.uky.edu>
Subject: Sun-dried Tomato Pesto
Message-ID: <2cjhh4$qf@s.ms.uky.edu>
Organization: University Of Kentucky, Dept. of Math Sciences
Date: 19 Nov 1993 17:32:04 -0500
Having found several recipes by lurking in this group, I now
contribute one, taken from "Blue Corn and Chocolate" by Elisabeth
Rozin.
Sun-dried tomato pesto
1 cup (ligthly packed) sun-dried tomatoes (not oil-packed)
4 cloves garlic
1/2 tsp salt
good handful flat-leaf Italian parsley
1/2 cup olive oil
1 Tb. lemon juice
1. Cover the dried tomatoes with hot water and let stand for 15-20 minutes.
Drain thoroughly.
2. In a blender or food processor combine the drained tomatoes, garlic,
salt and parsley. Process until the mixture is coarsely pureed.
3. Continue to process while adding the olive oil in a slow, steady stream.
4. When all of the olive oil has been incorporated, blend in the
lemon juice.
Makes about 1 cup.
Comments:
I find that my Cuisinart doesn't do so well with this amount of
stuff, so I typically make a double batch.
WIth no nuts or cheese, I imagine that this pesto keeps a very
long time, though I've never had any long enough to test.
This is a very richly flavored pesto; a little goes a long way.
This pesto can be used to make a nice little appetizer (or quick]
meal) - take thinly sliced French bread and smear on a bit of
this pesto. Top with a sprinkling of Parmesan cheese and
broil at 350 degrees for 5-10 minutes.
Charles Yeomans