Sun-Dried Tomato & Olive Pesto
Yield
2 cupsPrep
15 minCook
0 minReady
2 daysLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
sundried tomatoes
oil-packed |
|
| 1 | x |
olive oil
|
*
|
| ¾ | cup |
parsley leaves
fresh, stemmed, packed |
|
| ⅔ | cup |
black olives
pitted |
*
|
| ½ | cup |
pine nuts
|
|
| 2 | each |
shallots
coarsely chopped |
*
|
| 2 | each |
garlic cloves
|
|
| 1 | tablespoon |
red wine vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
sundried tomatoes
oil-packed |
|
| 1 | x |
olive oil
|
*
|
| 177 | ml |
parsley leaves
fresh, stemmed, packed |
|
| 158 | ml |
black olives
pitted |
*
|
| 118 | ml |
pine nuts
|
|
| 2 | each |
shallots
coarsely chopped |
*
|
| 2 | each |
garlic cloves
|
|
| 15 | ml |
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 ¼ cup oil total, if necessary.
In processor, blend drained tomatoes, parsley, olives, pine nuts, shallots and garlic wtih vinegar until finely chopped.
With machine running, gradually add ¼ cup oil; process mixture until well blended.
If pesto is dry, mix in more oil by spoonfuls.
Season with salt and pepper.
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.
