Sun Dried Tomato Pesto

Sun Dried Tomato Pesto

Ready in 30 minutes

A long standing favorite!!!!!!!!!!!! This pesto will keep for a long time (weeks) in the fridge.

Top-ranked recipe named "Sun Dried Tomato Pesto"

5 avg, 1 review(s) 100% would make again

Ingredients

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

Original recipe makes 6

Servings  

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.

Credits

Added on Award Medal

Sun-Dried Tomato Sauce (w/Basil & Parsley) & Italian Sausage Spaghetti photo by Chameray Chameray

Calories Per Serving: 148 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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