sun dried tomato and black olive pesto

Name: Sun Dried Tomato and Black Olive Pesto
Prep time: 5 min
Cuisine: Italian
Ingredients: 15 - sun dried tomatoes, packed in oil (about 2/3 cup), drained; 8 - kalamata olives or other large black olives, pitted; 1 clove(s) garlic, peeled; 3 tablespoon(s) fresh parsley leaves; 1/4 cup(s) extra virgin olive oil; - cooked spaghetti; - grated parmesan cheese

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use.

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(1 rating)

yield serving(s)

prep time 5 Min

method No-Cook or Other

Ingredients For sun dried tomato and black olive pesto

15

sun dried tomatoes, packed in oil (about 2/3 cup), drained
8

kalamata olives or other large black olives, pitted
1 clove

garlic, peeled
3 Tbsp

fresh parsley leaves
1/4 c

extra virgin olive oil
cooked spaghetti
grated parmesan cheese

How To Make sun dried tomato and black olive pesto

1
Place the sun-dried tomatoes, olives, garlic and parsley in a food processor. Process, scraping down the sides of the bowl as necessary, until the ingredients are coarsely chopped.

2
With the machine running, pour the oil through the feeder tube in a thin stream. Process until the ingredients form a slightly coarse paste. Scrape the pesto into a small bowl. Pesto will keep in the refrigerator for up to one week.
3
Serve over cooked spaghetti sprinkle with grated Parmesan cheese
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