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1995-09-27
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Newsgroups: rec.food.recipes
From: leah@smith.chi.il.us (L.A.Z. Smith)
Subject: Sun Dried Tomato Pesto
Message-ID: <1297@smith.CHI.IL.US>
Keywords: Sun-Dried Tomatoes
Organization: R. H. E. Smith Corp., Wheeling, IL
References: <CJ68Kz.7po@cbnews.cb.att.com>
Date: 12 Jan 94 09:52:36 GMT
This is my adaptation of a recipe I got on the net. The original called
for dried tomatoes not preserved in oil; as I preserve mine in oil I
changed it, along with some of the seasoning. To make this with the plain
dried tomatoes, I'd guess you'd reconstitute them first, and use olive oil
to replace the tomato oil.
Dried tomato pesto
4 cloves garlic
1 cup dried tomatoes in oil, drained, oil reserved
1/2 teaspoon salt
1/2 bunch flat Italian parsley, stems removed
1 tablespooon lemon juice
Dash freshly ground black pepper
1/4 teaspoon dried rosemary (omit if you put rosemary in with the dried
tomatoes when you put them up)
Drop the garlic in a food processor while it's running; process until
minced. Stop the machine and add the remaining ingredients, along with
some of the oil from the tomatoes. Stop the machine, scrape down the
sides and check for consistency; add more oil if necessary. Process until
smooth.
This makes a great spread on crusty Italian bread. It's also a great
addition to soups and stews and makes a nice pasta sauce (thin with a bit
more oil). Makes about 1-1/4 cups.
Leah Smith leah@smith.chi.il.us