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Sun-Dried Tomato and Olive Pesto
Allison - Chicago

yield: 2cups
Nice with polenta, baguette

  • 2/3 cup oil-packed sun-dried tomatoes
  • 3/4 cup packed stemmed fresh parsley
  • 2/3 cup drained canned pitted black olives
  • 1/2 cup pine nuts (2-3/4 oz.)
  • 2 shallots, coarsely chopped
  • 2 garlic cloves
  • 1 tbs. red wine vinegar
  • salt/pepper to taste
Place strainer over measuring cup.
Pour tomatoes with their oil into strainer to drain.
Save 1/4 cup oil (add if necessary).
In food 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.
Season with salt and pepper