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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have not made this. The recipe comes from Canadian Living June 09 Issue. Make ahead directions below. Ingredients:
1/4 cup pine nuts |
1/2 cup dry packed sun-dried tomato |
3 tablespoons tomato paste |
1/4 teaspoon black pepper |
1 pinch salt |
1/3 cup extra virgin olive oil |
1/4 cup parmesan cheese, grated |
1 garlic clove, minced |
Directions:
1. in small dry skittle, toast pine nuts over med heat, shaking pan often until light golden 3-5 minutes, transfer to food processor and let cool.
2. in heatproof bowl, cover tomatoes with 1/2 cup boiling water, soak until softened, about 10 minutes. drain, reserving 2 tablespoons soaking liquid.
3. add tomatoes and reserved liquid to food processor.
4. add tomato paste, pepper and salt, finely chop, with motor running add oil in thin steady stream until pureed.
5. pulse in Parmesan cheese and garlic.
6. To Make again:.
7. Refrigerate in air tight container for up to 5 days, or freeze for up to 6 months.
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