SUN-DRIED TOMATO AND ROASTED GARLIC PESTO

1 head garlic
3 tablespoons extra virgin olive oil, divided use
1 cup sun-dried tomatoes in oil
1/3 cup parsley
2 tablespoons chopped green onion
2 tablespoons pine nuts*
2 tablespoons grated parmigiano-reggiano cheese

Preheat oven to 325 degrees F.

Slice the top off the head of garlic and place the garlic in a small baking dish. Rub the garlic with 2 teaspoons of the olive oil.

Bake the garlic in a preheated 325 degree F oven for 30 to 35 minutes, or until soft. Let cool, then squeeze the garlic from its papery skin into a bowl.

In a blender or food processor, place the roasted garlic, sun-dried tomatoes, parsley, green onions and nuts. Process until finely minced.

Add the remaining oil and the cheese and process until blended. Transfer to a small bowl, cover and refrigerate.

*Pistachio nuts can be substituted for pine nuts.

Makes about 1 cup
Source: Lou Seibert Pappas