Recipe - Oregon Hazelnut And Sundried Tomato Pesto

2 cup Sundried tomatoes
3 Cloves garlic
1 One fourth cup Olive oil
One half cup Oregon hazelnuts; chopped
One half cup Parmesan cheese
One half cup Romano cheese
Salt & pepper to taste

Put tomatoes, garlic and olive oil in food processor and blend until
smooth. Add Oregon hazelnuts and cheeses; process to desired consistency,
smooth or slightly chunky. Season to taste. Allow about One fourth cup pesto per
serving. Good on pasta, vegetables, rice, potatoes, seafood or soups.

Recipes By Oregon Hazlenuts www.teleport.com/~nuts/index.html

Recipe by: LisaFabfood

By LizaCooks@aol.com on Jun 12, 1998, converted by MM_Buster v2.0l.