Red Pesto Sauce
1/2 cup of sun-dried tomatoes, drained & chopped 3 cups of fresh basil (loosely packed) 3 garlic cloves 1/2 cup of fresh Romano cheese, grated 1/2 cup of pine nuts 1/2 cup of olive oil 1/2 teaspoon of salt 1/4 teaspoon of freshly ground pepper
In blender or food processor, blend tomatoes, basil and garlic; add cheese, pine nuts and 1/4 cup oil, and mix. Add the remaining 1/4 cup oil, salt and pepper. Makes about 1 1/2 cups. Pour over hot pasta. |