Ryan's Raw Pesto

Cindy's note: This was invented by Ryan McGhan, my friend Carrie's fiance. He made this for dinner one night while I was visiting them in Anchorage. Carrie told me to keep my accolades to a minimum, since Ryan apparently makes this frequently and she is sick of it, but I have entered it into permanent rotation in my kitchen repertoire. However, a warning is necessary:

**THIS IS SUPER-DUPER GARLICKY AND INTENSE. IT IS NOT FOR EVERYONE, AND IT WILL CAUSE YOU TO STINK FOR 2 DAYS. PROCEED WITH CAUTION. **

Makes approximately 3 servings

1 cup sundried tomatoes in oil, thinly sliced
1/4 cup pitted kalamata olives, chopped
1/2 cup Italian parsley, chopped
8 large cloves of garlic, minced
3/4 cup grated fresh parmesan (DO NOT CHEAT AND USE KRAFT. HAVE SOME RESPECT FOR YOURSELF AND YOUR INGREDIENTS, FOR THE LOVE OF GOD!)
1/4 cup pine nuts, lightly toasted and chopped
1/4 cup olive oil
Salt and pepper

Mix all ingredients together. Let sit for 1/2 hour. Serve over cooked pasta or polenta. Avoid social situations for following two days.

Categories: Main Dishes
October 03, 2004

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