Having found several recipes by lurking in this group, I now contribute one, taken from "Blue Corn and Chocolate" by Elisabeth Rozin. 1 cup (ligthly packed) sun-dried tomatoes (not oil-packed) 4 cloves garlic 1/2 tsp salt good handful flat-leaf Italian parsley 1/2 cup olive oil 1 Tb. lemon juice 1. Cover the dried tomatoes with hot water and let stand for 15-20 minutes. Drain thoroughly. 2. In a blender or food processor combine the drained tomatoes, garlic, salt and parsley. Process until the mixture is coarsely pureed. 3. Continue to process while adding the olive oil in a slow, steady stream. 4. When all of the olive oil has been incorporated, blend in the lemon juice. Makes about 1 cup. Comments: I find that my Cuisinart doesn't do so well with this amount of stuff, so I typically make a double batch. WIth no nuts or cheese, I imagine that this pesto keeps a very long time, though I've never had any long enough to test. This is a very richly flavored pesto; a little goes a long way. This pesto can be used to make a nice little appetizer (or quick] meal) - take thinly sliced French bread and smear on a bit of this pesto. Top with a sprinkling of Parmesan cheese and broil at 350 degrees for 5-10 minutes. Charles Yeomans
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