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Sun Dried Tomato And Artichoke Pesto Recipe

by Global Cookbook

Ingredients

1 jar (6-ounce) marinated artichoke hearts, liquid removed (I prefer Cara Mia) 1/3 c. Dry tomatoes, rehydrated in boiling water & liquid removed (reserve soaking water) 1 1/2 Tbsp. Grated Parmiagano Reggiano 1 1/2 Tbsp. Grated Pecorino Romano 2 Tbsp. Mixed Fresh Minced Herbs (Basil, Parsley, Thyme) 1 Tbsp. Extra Virgin Extra virgin olive oil

2 x Cloves Garlic 1 sm -med sweet red bell pepper, roasted, peeled & seeded 1 tsp Balsamic Vinegar (I like Fini) (up to 2) 1/3 c. Toasted Pignoli, Walnuts or possibly Cashews     Black Pepper, freshly grnd, to taste

Directions

1. Combine all ingredients EXCEPT reserved marinade from artichoke hearts & extra virgin olive oil in food processor. Blend till paste forms. Drizzle in slowly w/machine running sufficient artichoke marinade & extra virgin olive oil till pesto is of the right consistency. When dressing pasta w/pesto use reserved dry tomato water instead of pasta water if needed to thin consistency.

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