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Chef Don’s
Kitchen Recipe File |
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RECIPE NAME: |
Sun Dried Tomato Pesto |
Original Date: |
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DIRECTORY: |
Sauces Cold |
3/8/96 |
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Revision Date: |
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| Sensitivity: |
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Ingredients |
4 cups/37 oz wt |
1 gallon |
Specs |
| sun dried tomato,
re-hydrated |
1 lb wt |
4 lb wt |
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| tomato paste |
2 TBSP |
½ cup |
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| capers, rinsed |
2 TBSP |
½ cup |
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| anchovies, drained,
chopped |
1 TBSP |
¼ cup |
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| ground bay leaves |
½ tsp |
2 tsp |
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| Italian parsley,
chopped |
¼ cup |
1 cup |
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| olive oil |
½ cup |
2 cups |
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| garlic, minced |
2 TBSP |
½ cup |
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| parmesan, grated |
2 cup/10 oz wt |
8 cups/40 oz wt |
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| canola oil |
¼ cup |
1 cup |
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| salt mix 3:1 |
½ tsp |
2 tsp |
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| black pepper, fresh
ground, fine |
¼ tsp |
1 tsp |
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| lemon zest, minced |
1 tsp |
4 tsp |
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| water, cool |
¼ cup |
1 cup |
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Place all ingredients in robot coupe, and puree until smooth, but a little
texture left.
Place in a clean container. Label, date, initial and refrigerate.
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