Sun-Dried Tomato Pesto

February 18, 2009

Recipe created by Art Smith – submitted by Wendy

Keep a container of this brick-red pesto in the
refrigerator to toss with pasta, to stir into soups
or salad dressings, or even to make a dish of
scalloped potatoes into an event.

2 cups sun-dried tomatoes packed in oil, drained
1 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup (packed) fresh basil leaves
1/4 cup (packed) fresh parsley leaves
2 garlic cloves, crushed under a knife and peeled
Freshly ground pepper, to taste

Process all the ingredients in a food processor
fitted with the metal blade until the mixture forms a
coarse paste. (The pesto can be stored in an airtight
container and refrigerated for up to 1 month).
Makes about 2 cups.

Pesto Bread Crumbs

February 18, 2009

sauces(From Grandma in Michigan)

1/2 – 1 C dry Bread Crumbs
2 lg cloves Garlic, minced
1/3 C grated Parmesean or Asiago Cheese
3 T toasted Pine Nuts
1 1/2 C loosely packed
Fresh Basil
1/4 t Salt
1/4 t fresh Pepper

Blend in processor until
combined. (I used 1/2 C
bread crumbs)

Sprinkle on vegetables, casseroles, tomatoes, pasta

Indian Coriander Mint Chutney

February 18, 2009

sauces(From the Rana’s and Kuldip Bhatia)

1 Cup Fresh Coriander (Cilantro)
1 Cup Fresh Mint- Spearmint
3 Tablespoons finely chopped onion
½ teas salt
½ teas sugar
1 green chili-seeded-reduce
to ½ if desired
1 Tablespoon lemon juice

Blend all ingredients in
blender or food processor.
Add a little more lemon
juice if needed for blending
finely. Put in jar with tight
cover and refrigerate.

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