Malcom
02-04-02, 04:39 PM
Sun dried tomato Pesto sauce Fresh Basil leaves (gallon ziplock bag full) Garlic 2-3 heads or 4 oz jar of roasted Sun dried tomatoes - pint container full (see bottom) extra virgin olive oil about a pint (add slow to get thickness of a milkshake) Nuts 2 cups (pine, almonds any kind) -toasted Cheese 2 cups (Parmesan, Romano or similar) Salt & pepper to taste Put everything in food processor. Pour into ice cube trays to keep for the year and use as needed (ziplock bags after cubes freeze) Add thawed cubes to hot pasta (1-2 cubes per person), or use as sauce to top chicken breasts or fish or__. Sun dried tomatoes (That time of year when "everybody" has more than they can use) cut fresh tomatoes in half, season as you like "bake" 6-12 hours at 175 degrees. (I store in freezer you could keep dried or in oil)