Cooking Recipe Oregon Hazelnut & Sundried Tomato Pesto
Recipe Ingredients
2 c
Sundried tomatoes
3
Garlic cloves
1 1/4 c
Olive oil
1/2 c
Oregon hazelnuts, chopped
1/2 c
Parmesan cheese
1/2 c
Romano cheese
Salt & pepper to taste
Directions
Put tomatoes, garlic and olive oil in food processor and blend until
smooth. Add Oregon hazelnuts and cheeses; process to desired
consistency, smooth or slightly chunky. Season to taste.
Allow about 1/4 cup pesto per serving. Good on pasta, vegetables,
rice, potatoes, seafood or soups.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board