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August 31, 2011
Sun-Dried Tomato Pesto
The Pantry
Prep time:
10 minutescooking time:
none“Grandma gave jars of this red-and-green-colored spread as holiday gifts with loaves of her Italian bread.”
Ingredients
Serves 12
- 1 tablespoon vegetable oil
- 1/2 cup pine nuts
- 2 cloves garlic
- 1 (8-ounce) jar sun-dried tomatoes packed in oil
- 1 cup fresh Italian parsley
- 1/2 cup grated Parmesan cheese
- 1/4 cup coarsely chopped pitted calamata olives
- 2 teaspoons dried basil
- 1/4 teaspoon crushed red pepper flakes
Directions
1
Heat oil in small skillet over medium-low heat. Add pine nuts; cook until lightly browned, about 30 to 45 seconds, shaking pan constantly.
2
Remove toasted pine nuts from skillet with slotted spoon; drain on paper towels.
3
Combine pine nuts and garlic in bowl of food processor. Process using on/off pulsing action until mixture is finely chopped.
4
Add undrained tomatoes to nut mixture; process until finely chopped. Add parsley, Parmesan, olives, basil and red pepper flakes; process until mixture resembles thick paste, scraping down sides of bowl occasionally with small spatula.
5
Spoon pesto into decorative crock or jar with tight-fitting lid; cover. Store in airtight container in refrigerator up to 1 month.
Variations(0)
Reviews(0)
grandma's secret
grandma's secret
Splurging on more expensive ingredients was not a problem for Grandma, as long as the final results were worth it. When it came to her pesto recipe, she never substituted regular black olives for the Greek calamata olives. The rich calamatas added that extra punch of flavor that made the spread taste special. Grandma was glad when her supermarket deli started carrying calamata olives.
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