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| Pesto Rosso
(Parve/Vegan) Makes about 3/4 cup Ingredients -- 1 tbsp garlic, crushed 2 tbsp lemon juice 2 tbsp Parmesan cheese (optional) 3 tbsp pine nuts, plus a few to garnish 5 tbsp olive oil 1/4 c sun dried tomatoes, packed in oil 1/4 c fresh mint, packed 1 c fresh red basil, packed Chop the basil, sun dried tomatoes and mint. In a food processor, puree all ingredients until smooth or desired consistency. Store in an airtight container for up to 2 weeks. Mix with drained pasta and garnish with pine nuts. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@� |