Sun-dried tomato and olive pesto - bon appetit

2 cups

Ingredients

Quantity Ingredient
⅔ cup Oil-packed sundried tomatoes
Olive oil
¾ cup Packed stemmed fresh parsley
⅔ cup Drained canned pitted black olives
½ cup Pine nuts (about 2 3/4 oz)
2 Shallots, coarsely chopped
2 Garlic cloves
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 ¼ C 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 ¼ C 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.)

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

Related recipes