Sun-Dried Tomato And Olive Pesto

* Exported from MasterCook *

SUN-DRIED TOMATO AND OLIVE PESTO

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Pasta
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Sun-dried tomatoes
-- (oil-packed)
Olive oil
3/4 c Packed stemmed fresh parsley
2/3 c Pitted black olives
1/2 c Pine nuts
2 ea Shallots, coarsely chopped
2 ea Garlic cloves
1 tb Red wine vinegar

Place strainer over 1-cup glass measuring cup. Pour
tomatoes with their oil into strainer to drain. Add
enough olive oil to glass cup to measure 1/4 cup oil
total, if necessary. In processor, blend drained
tomatoes, parsley, olives, pine nuts, shallots and
garlic wtih vinegar until finely chopped. With
machine running, gradually add 1/4 cup oil; process
mixture until well blended. If pesto is dry, mix in
more oil by spoonfuls. Season iwth salt and pepper.
(Can be made ahead. Press plastic wrap onto surface of
pesto. Cover and refrigerate up to 2 days or freeze
up to 1 week. Bring to room temperature before using.)
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