Prep 15 mins
Cook 0 mins
This is from another web site. I haven't made yet, but it looks very simple to make without the anchovies. The recipe actually says a handful of kalamata olives and a drizzle of olive oil so I guessed.
- 1 cup sun-dried tomato packed in oil
- 3 garlic cloves
- 1⁄4-1⁄2 cup kalamata olive, pitted
- 1⁄8 cup olive oil, for consistency
- salt and pepper
- Blend all ingredients in processor gradually adding olive oil until desired consistency. Taste occasionally to get it just right.
This turned out perfect!! It was a bit more on the pastey side than I wanted but I'm sure that was my fault. I did use a bit more olives because I wanted to get rid of what I had. Oh and I skipped the salt just because we don't like much at all & I figured there would be more than enough from the olives. Very nice flavor!! Served with crusty bread alongside a lovely pesto!! Thanks so much!!