Sun-Dried Tomato Pesto

Donna M.'s Note:

A different twist on Pesto. I think this would be great on pizza, or tossed with hot pasta.

• Total Time: 31 mins
• Prep Time: 30 mins
• Cook Time: 1 mins

Ingredients:

Yield: 1.5 cups

• 1 tablespoon olive oil
• ½ cup pine nuts
• 2 cloves garlic
• 1 (8 ounce) jar sun-dried tomatoes packed in oil , undrained
• 1 cup flat-leaf Italian parsley
• ½ cup grated parmesan cheese
• ¼ cup pitted kalamata olive , coarsely chopped
• ¼ cup fresh basil
• ¼ teaspoon crushed red pepper flakes

Directions:

1. Heat oil in small skillet over medium-low heat.
2. Add pine nuts and cook 30 to 45 seconds or until lightly browned, shaking pan constantly.
3. Remove nuts from skillet with slotted spoon and drain on paper towels.
4. Combine pine nuts and garlic in bowl of food processor.
5. Process unsing on/off pulsing action until mixture is finely chopped.
6. Add undrained tomatoes to bowl and process until finely chopped.
7. Add parsley, cheese, olives, basil and pepper and process until mixture resembles thick paste, scraping down sides of bowl occasionally with small spatula.
8. Spoon pesto into jar with tight-fitting lid and store in refrigerator up to 1 month.

Reviews

[rickie]

I found this recipe quick and easy to make. I packaged it in small freezer bags, so that I will have a yummy pesto ... to use all winter. I've only used one bag so far, and added some whipping cream to make a 'rose' type sauce, and it was fabulous on our noodle pasta. I also think it would be neat to add some chunks of cooked chicken; filet; or whatever suits the 'consumers'. Delicious!!! Thanks Donna! :)