Pesto Terrine
| 1 cup Rehydrated sun-dried tomatoes |
10 cloves fresh garlic |
| 1 ½ cup assorted roasted nuts |
1-2 tbsp virgin olive oil |
| (macadamia, hazelnut, and almonds) |
½ lb. fresh basil leaves |
| 3 tbsp. Piñon nuts |
1/4 lb. fresh spinach leaves |
| 6 tbsp. fresh grated Romano cheese |
1/4 tsp. salt |
First layer, blend the following in processor and press
into loaf pan:
½ lb. fresh basil leaves
1/4 lb. fresh spinach leaves
1 tbsp. Piñon nuts
4 cloves fresh garlic
2 tbsp. fresh grated Romano cheese
1/4 tsp. salt
1-2 tbsp virgin olive oil
|
Second layer, blend and press into loaf pan on top of first layer:
1 cup Rehydrated sun-dried tomatoes
4 cloves fresh garlic
2 tbsp. fresh grated Romano cheese
1 tbsp. Piñon nuts
|
Third layer, blend and press into loaf pan on top of second layer;
1 ½ cup roasted nuts
2 tbsp. fresh grated Romano cheese
1 tbsp. Piñon nuts
2 cloves fresh garlic
|
Chill overnight and turn upside down. Slice into 1/2" servings. Serve
on bed of wild lettuce, garnished with Piñon nuts.
|