Recipe - Red Pesto Sauce

One half cup Oilpacked sundried tomato
3 cup Fresh Basil
3 Garlic Cloves
One half cup Fresh grated Romano
One half cup Pine nuts
One half cup Olive Oil
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper

Drain and chop the sundried 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 0.25 cup of the 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.

Clay Irving

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini