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Sun-Dried Tomato and Black Olive Pesto Recipe

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This recipe for Sun-Dried Tomato and Black Olive Pesto, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Browne
Added: Friday, February 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
15 (about 2/3 cup) sun-dried tomatoes, packed in oil, drained well
8 kalamata olives or other large black olives, pitted
1 clove garlic
3 Tbls. fresh parsley leaves
1/4 cup extra-virgin olive oil
1/2 tsp. salt, or to taste

Directions:
Directions:
Place the 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. 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. Add the salt. (If the olives are salty, you may need very little salt.)

Personal Notes:
Personal Notes:
Serve with hot or cold pasta, or with crostini. Can be stored in the refrigerator for up to three weeks, or frozen for up to three months.

 

 

 

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