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By: F T.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Snack | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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0.666667 cup oil-packed sun-dried tomatoes 0.75 cup packed stemmed fresh parsley 0.666667 cup drained canned pitted black olives 0.5 cup pine nuts (2-3/4 oz.) 2 each shallots, coarsely chopped 2 each garlic cloves 1 tablespoon red wine vinegar, salt/pepper to taste |
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| Directions: | ||
| Place strainer over measuring cup. Pour tomatoes with their oil into strainer to drain. Save 1/4 cup oil (add if necessary). In food processor, blend drained tomatoes, parsley, olives, pine nuts, shallots, and garlic with 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. Season with salt and pepper |
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| Notes: | ||
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