🫙 From the Spice Rack
Sun-Dried Tomato and Olive Pesto
2/3 c Sun-dried tomatoes -- (oil-packed) Olive oil 3/4 c Packed stemmed fresh parsley 2/3 c Pitted black olives 1/2 c Pine nuts 2 ea Shallots, coarsely chopped 2 ea Garlic cloves
sideeasy
Ingredients6 items
Ingredients
- 2/3cup sun-dried tomatoes
- 2/3cup pitted black olives
- 1/2cup pine nuts
- 2ea shallots, coarsely chopped
- 2ea garlic cloves
- 1tbsp red wine vinegar
Directions
- 1
2/3 c Sun-dried tomatoes -- (oil-packed) Olive oil 3/4 c Packed stemmed fresh parsley 2/3 c Pitted black olives 1/2 c Pine nuts 2 ea Shallot
- 2
Pour tomatoes with their oil into strainer to drain
- 3
Add enough olive oil to glass cup to measure 1/4 cup oil total, if necessary
- 4
In processor, blend drained tomatoes, parsley, olives, pine nuts, shallots and garlic wtih vinegar until finely chopped
- 5
With machine running, gradually add 1/4 cup oil
- 6
process mixture until well blended
- 7
If pesto is dry, mix in more oil by spoonfuls
- 8
Season iwth salt and pepper