Ingredients
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- ¼ cup Bellino Whole Garlic Cloves
- ½ cup Cento Chefs Cut Roasted Peppers
- ¼ cup Cento Double Concentrated Tomato Paste Tube
- ¼ cup Water
- 2 tbsp Cento Red Wine Vinegar
- 1 tsp Cento Fine Sicilian Sea Salt
- 1 jar Bellino Quartered and Marinated Artichoke Hearts (6.5 oz)
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 jar Bellino Pesto Sauce (6.8 oz)
- ¼ cup Fresh Basil Leaves
Directions
In a blender or food processor, add first seven ingredients. Blend about 2 minutes until the consistency is smooth without chunks. Add the artichokes and pulse for a chunky blend. Drizzle olive oil and blend slowly. Pour into a large bowl, cover and refrigerate until cold, 4 hours or overnight if necessary. Serve cold, garnished with pesto and chopped basil if desired. Serves 8.
