OREGON HAZELNUT AND SUN DRIED TOMATO PESTO
2 cups sundried tomatoes
3 cloves garlic
1 1/4 cups olive oil
1/2 cup Oregon hazelnuts, chopped
1/2 cup Parmesan cheese
1/2 cup Romano cheese
Salt and 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.
Yield: 7 3/4 cups
Notes: Allow about 1/4 cup pesto per serving. Good on pasta, vegetables, rice, potatoes, seafood or soups.