Free Recipe Sun-Dried Tomato and Artichoke Pesto
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Sun-Dried Tomato and Artichoke Pesto Recipe
1 Jar (6-oz) marinated
-artichoke hearts, drained
-(I prefer Cara Mia)
1/3 c Dried tomatoes; rehydrated
-in boiling water & drained
-(reserve soaking water)
1-1/2 tb Grated Parmiagano Reggiano
1-1/2 tb Grated Pecorino Romano
2 tb Mixed Fresh Chopped Herbs
-(Basil, Parsley, Thyme)
1 tb Extra Virgin Olive Oil
2 Cloves Garlic
1 Sm-med sweet red bell
-pepper, roasted, peeled &
-seeded
1 ts Balsamic Vinegar (I like
-Fini) (up to 2)
1/3 c Toasted Pignoli; Walnuts or
-Cashews
Black Pepper; freshly
-ground, to taste
Sun-Dried Tomato and Artichoke Pesto Preparation
Combine all ingredients EXCEPT reserved marinade from artichoke hearts & olive oil in food processor. Blend until paste forms. Drizzle in slowly w/machine running enough artichoke marinade & olive oil until pesto is of the right consistency. When dressing pasta w/pesto use reserved dried tomato water instead of pasta water if needed to thin consistency. Posted to CHILE-HEADS DIGEST V4 #190 by Cathleen Niziolek <niziole@ibm.net> on Oct 26, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Sun-Dried Tomato and Artichoke Pesto?
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