Sun-dried Tomato Pesto

From: Charles Yeomans
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

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.


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


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