SW Veg: Sun-Dried Tomato Pesto

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<mx2 source= " MasterCook 6.0 " date= " December 10, 2000 " >

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Sun-Dried Tomato Pesto

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<RcpE name= " Sun-Dried Tomato Pesto " author= " Stephan Pyles " >

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* Exported from MasterCook *

 

Sun-Dried Tomato Pesto

 

Recipe By :Stephan Pyles

Serving Size : 0 Preparation Time :0:00

Categories : Condiment Sauces & Gravies

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried sun-dried tomatoes -- rehydrated in warm

-- water

1/3 cup pitted kalamata olives -- drained

2 tablespoons chopped fresh oregano leaves

1/4 cup freshly grated parmesan

3 garlic cloves -- peeled and chopped

1/4 cup toasted pine nuts

1/2 cup extra-virgin olive oil

salt to taste

 

Place the tomatoes, olives, oregano, Parmesan cheese, garlic, and pine nuts in a

food processor and blend until smooth. With the motor running, drizzle in the

olive oil. Season to taste with salt. Keeps, refrigerated, for up to 1 week or

frozen for up to 2 months.

 

Source:

" Southwestern Vegetarian "

S(Formatted by):

" N. Braswell, Dec-10-2000 "

Copyright:

" 2000, Clarkson Potter, New York "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 968 Calories; 108g Fat (98.6% calories

from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 1/2 Vegetable; 21 1/2 Fat.

 

NOTES : This pesto is especially good on grilled or roasted eggplant and

asparagus. It also makes a great dressing for hors d’oeuvres. Try spreading a

little on a crouton and topping it with capers and a grated aged cheese like

Parmesan, pecorino, or asadero. As an alternative to sun-dried tomatoes packed

in oil, use dried sun-dried tomatoes that have been rehydrated in warm vegetable

stock or water.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Condiment

</CatT>

<CatT>

Sauces & amp; Gravies

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " dried sun-dried tomatoes " unit= " cup " qty= " 1 " >

<IPrp>

rehydrated in warm water; drained, and chopped

</IPrp>

</IngR>

<IngR name= " pitted kalamata olives " unit= " cup " qty= " 1/3 " >

<IPrp>

drained

</IPrp>

</IngR>

<IngR name= " chopped fresh oregano leaves " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " freshly grated parmesan " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " garlic cloves " qty= " 3 " >

<IPrp>

peeled and chopped

</IPrp>

</IngR>

<IngR name= " toasted pine nuts " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " salt to taste " ></IngR>

<DirS>

<DirT>

Place the tomatoes, olives, oregano, Parmesan cheese, garlic, and pine nuts in a

food processor and blend until smooth. With the motor running, drizzle in the

olive oil. Season to taste with salt. Keeps, refrigerated, for up to 1 week or

frozen for up to 2 months.

</DirT>

</DirS>

<Srce>

Southwestern Vegetarian

</Srce>

<AltS label= " Formatted by " source= " N. Braswell, Dec-10-2000 " />

<CpyR>

2000, Clarkson Potter, New York

</CpyR>

<Note>

This pesto is especially good on grilled or roasted eggplant and asparagus. It

also makes a great dressing for hors d’oeuvres. Try spreading a little on a

crouton and topping it with capers and a grated aged cheese like Parmesan,

pecorino, or asadero. As an alternative to sun-dried tomatoes packed in oil, use

dried sun-dried tomatoes that have been rehydrated in warm vegetable stock or

water.

</Note>

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