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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sun Dried Tomato Pesto Recipe

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This recipe for Sun Dried Tomato Pesto is from Sharing Our Best 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 cloves garlic
½ c almonds
½ c pine nuts
3 c sundried tomatoes (soaked first)
2 red peppers
½ c olive oil
Directions:
Directions:
Mix in food processor. This you can use with cream cheese on a bagel. A favorite but not low cal: slightly cook some onions and mushrooms in a frying pan. Add cream and about 1 tbsp of pesto. Mix. Add cooked (boiled) perogies (potato and onion best). Very, very rich but very, very tasty.
Personal Notes:
Personal Notes:
Hint: When making a pesto, I have substituted walnuts for the pine nuts and almonds if I don’t have any in the house. I have used fresh mint in place of basil but find I use less parsley. Nothing written in stone. Taste as you go. Always fry walnuts before using for anything. This brings out the flavor. True pesto is supposed to always have basil in it but anything goes now a days.

 

 

 

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