Sun Dried Tomato Pesto

Sun Dried Tomato Pesto Ingredients

-- PESTO --	1 teaspoon Salt
1 jar Sun-dried tomatoes (in oil, about 3/4-1 cup, chopped, drained, but saving the oil	-- PASTA (4 oz dry per serving) --
3/4 cup Black olives pitted and chopped	Spaghetti or vermicelli
4 cloves Garlic	-- TOPPINGS --
1 cup Italian parsley chopped, packed	Tomato chopped (use GOOD tomatoes)
1/2 cup Pine nuts toasted	Parmesan freshly grated
Olive oil	Feta cheese

Instructions for Sun Dried Tomato Pesto

Put all the pesto ingredients in a food processor. You want to add the drained oil from the tomatoes, PLUS enough olive oil, to make about 1/2 cup oil total. Process till the pesto is still a tiny bit chunky.

Boil some well-salted water, and boil however many servings of pasta you want.

When pasta is cooked, drain it and toss it with the pesto (roughly one-sixth of the pesto per serving of pasta).

At the table, everyone tops their pasta with fresh chopped tomatoes and some cheese (paremsan or feta). Various steamed veggies can also be good as toppings--whatever you like.


Main Ingredient: TomatoesCuisine: Italian

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