"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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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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