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Sun-Dried Tomato And Olive Pesto
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- #61448
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2/3 cup sun-dried tomatoes (oil-packed)
olive oil
3/4 cup packed stemmed fresh parsley
2/3 cup pitted black olives
1/2 cup pine nuts
2 shallots, coarsely chopped
2 cloves garlic
1 tablespoon red wine vinegar
directions
Place strainer over 1-cup glass measuring cup. Pour tomatoes with their oil into strainer to drain. Add enough olive oil to glass cup to measure 1/4 cup oil total, if necessary.
In processor, blend drained tomatoes, parsley, olives, pine nuts, shallots and garlic with vinegar until finely chopped.
With machine running, gradually add 1/4 cup oil; process mixture until well blended. If pesto is dry, mix in more oil by spoonfuls. Season with salt and pepper.
(Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)
added by
Jaqueline
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 10, 2013
Delicious!