Red Pesto Sauce
salads
1/2 cup oil-packed sun-dried tomato
3 cup fresh basil
3 garlic cloves
1/2 cup fresh grated romano
1/2 cup pine nuts
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Drain and chop the sun-dried tomatoes. In a food processor process the sun dried tomatoes with the basil and garlic, pulsing the motor until the mix is chopped coarse. Add the Romano, the pine nuts, and 0.25 c of the oil andprocess for 10 seconds. With the motor running add the remaining oil, the salt, and the pepper. Scrape down the side of the processor bowl, and process the mix until it is well combined. Clay Irving
Yield: 8 servings
