Sun Dried Tomato Pesto
|-- PESTO --|
|1 jarSun-dried tomatoes; (in oil, about 3/4-1 cup, chopped, drained, but saving the oil|
|3/4 cupBlack olives; pitted and chopped|
|1 cupItalian parsley; chopped, packed|
|1/2 cupPine nuts; toasted|
|-- PASTA (4 oz dry per serving) --|
|Spaghetti or vermicelli|
|-- TOPPINGS --|
|Tomato; chopped (use GOOD tomatoes)|
|Parmesan; freshly grated|
Sun Dried Tomato Pesto Preparation
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.
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Sun Dried Tomato Pesto Reviews
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