Prep 30 mins
Cook 1 min
A different twist on Pesto. I think this would be great on pizza, or tossed with hot pasta.
- 1 tablespoon olive oil
- 1⁄2 cup pine nuts
- 2 cloves garlic
- 1 (8 ounce) jar sun-dried tomatoes packed in oil, undrained
- 1 cup flat-leaf Italian parsley
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup pitted kalamata olive, coarsely chopped
- 1⁄4 cup fresh basil
- 1⁄4 teaspoon crushed red pepper flakes
- Heat oil in small skillet over medium-low heat.
- Add pine nuts and cook 30 to 45 seconds or until lightly browned, shaking pan constantly.
- Remove nuts from skillet with slotted spoon and drain on paper towels.
- Combine pine nuts and garlic in bowl of food processor.
- Process unsing on/off pulsing action until mixture is finely chopped.
- Add undrained tomatoes to bowl and process until finely chopped.
- Add parsley, cheese, olives, basil and pepper and process until mixture resembles thick paste, scraping down sides of bowl occasionally with small spatula.
- Spoon pesto into jar with tight-fitting lid and store in refrigerator up to 1 month.
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! :)