Red Pesto Sauce
rec.food.recipes/Clay Irving (1994)
Servings : 8

1/2 cup oil-packed sun-dried tomato
1/2 cup pine nuts
3 cups fresh basil
1/2 cup olive oil
3 garlic cloves
1/2 teaspoon salt
1/2 cup fresh grated Romano cheese
1/4 teaspoon freshly ground pepper

Drain and chop the sun-dried tomatoes. In a food processor process the sun dried tomatoes with the basil and garlic, pulsing the motor until the mix is chopped coarse. Add the Romano, the pine nuts, and 1/4 cup of oil and process for 10 seconds. With the motor running add the remaining oil, the salt, and the pepper. Scrape down the side of the processor bowl, and process the mix until it is well combined.