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Sundried Tomato Mushroom Pesto

Sun dried Tomatoes 3 c
Mushrooms 3 c
Green Onions 1/2 c
Garlic 1/8 c
Shallots 1/2 c
Pearl Onions 1/2 c
Fresh Thyme 1/8 c
Fresh Basil 1/8 c
Zest of 3 Lemons

Salt 1/8 c
Vinegar 1/4 c
Asiago Cheese 1/4 c
Truffle Oil 1 tbsp

Put in oven safe dish and cover in oil. Cover with foil and place in oven at 200 for 8 hours. Remove and drain oil. Puree all ingredients. Add salt, vinegar, truffle oil and cheese.

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