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Sun Dried Tomato and Black Olive Pesto
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.
- sun dried tomatoes, packed in oil (about 2/3 cup), drained
- 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
- 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.
- 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.
- 3Serve over cooked spaghetti sprinkle with grated Parmesan cheese