Sun-Dried Tomato Pesto

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Sun-Dried Tomato Pesto."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/sun-dried-tomato-pesto-recipe.htm>  02 December 2008.

Sun-Dried Tomato Pesto Photo
Sun-Dried Tomato Pesto
Yield: Makes about 1-1/2 cups
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Ingredients:
1
tablespoon vegetable oil

1/2
cup pine nuts

2
cloves garlic

1
jar (8 ounces) sun-dried tomatoes packed in oil, undrained

1
cup fresh Italian parsley

1/2
cup grated Parmesan cheese

1/4
cup coarsely chopped pitted kalamata olives

2
teaspoons dried basil

1/4
teaspoon red pepper flakes



Preparation:
1.
To toast pine nuts, heat oil in small skillet over medium-low heat. Add pine nuts; cook 30 to 45 seconds or until lightly browned, shaking pan constantly. Remove nuts from skillet with slotted spoon; drain on paper towels.

2.
Combine toasted pine nuts and garlic in work bowl of food processor. Process using on/off pulsing action until mixture is finely chopped.

3.
Add tomatoes with oil to work bowl; process until finely chopped. Add parsley, cheese, olives, basil and pepper flakes; process until mixture resembles thick paste, scraping down side of bowl occasionally with small spatula.

4.
Spoon pesto into decorative food storage crock or jar with tight-fitting lid; cover.

5.
Store in airtight container in refrigerator up to 1 month.


Serving Suggestion: For a quick and easy appetizer, serve this flavorful pesto spread on toasted slices of Italian bread.



This recipe appears in: Italian