sun dried tomato and black olive pesto
(1 rating)
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
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15sun dried tomatoes, packed in oil (about 2/3 cup), drained
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8kalamata olives or other large black olives, pitted
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1 clovegarlic, peeled
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3 Tbspfresh parsley leaves
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1/4 cextra virgin olive oil
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cooked spaghetti
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grated parmesan cheese
How To Make sun dried tomato and black olive pesto
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1Place 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.
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2With 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.
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3Serve over cooked spaghetti sprinkle with grated Parmesan cheese
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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