Rachel Bradley and her Sundried Tomato Pesto over Pasta
Chef's Corner -- Sundried Tomato Pesto
recipe by Racheal Bradley
recipe by Racheal Bradley
Sundried Tomato Pesto:
- 1/3 cup Delizia julienne Sundried tomato*
- 2 cloves garlic peeled
- 1 teaspoon fresh thyme leaves
- 1 teaspoon minced fresh marjoram leaves
- 1 teaspoon of honey or Delizia Traditional balsamic vinegar*
- ¼ cup Castile extra virgin olive oil*
- 1/3 cup fresh grated Romano cheese
- Salt and pepper to taste
Combine all of the ingredients in the bowl of a food processor And finely chop. Season with freshly ground black pepper and salt.
Makes enough for 1 pound of cooked pasta
|DELIZIA Brand Olive Oil Company
1991 Dennison St., Oakland, California, 94521-0125
info@evoliveoil.com 510.535.6833
© Copyright 2002 DELIZIA brand Olive Oil Company. all rights reserved
privacy statement and shipping and return policy
list of olive oils and gourmet foods sold at the well
Recipes for: