It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
October 10, 2013
Delicious!