Sun-Dried Tomato and Artichoke Pesto
| Yield: | 1 Servings |
| Categories: |
| 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 |
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