Sun-dried tomato & olive pesto
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Sun-dried tomato & olive pesto
  Pesto    Pasta    Vegetarian  
Last updated 6/12/2012 1:25:31 AM. Recipe ID 59497. Report a problem with this recipe.
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      Title: Sun-dried tomato & olive pesto
 Categories: Main dish, Pasta, Vegetarian
      Yield: 2 Cups
    2/3 c  Sun-dried tomatoes
           -- (oil-packed)
           Olive oil
    3/4 c  Packed stemmed fresh parsley
    2/3 c  Pitted black olives
    1/2 c  Pine nuts
      2 ea Shallots, coarsely chopped
      2 ea Garlic cloves
      1 tb Red wine vinegar
  Place strainer over 1-cup glass measuring cup.  Pour tomatoes with
  their oil into strainer to drain.  Add enough olive oil to glass cup
  to measure 1/4 cup oil total, if necessary. In processor, blend
  drained tomatoes, parsley, olives, pine nuts, shallots and garlic
  wtih 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 by spoonfuls. Season iwth salt and pepper. (Can
  be made ahead. Press plastic wrap onto surface of pesto. Cover and
  refrigerate up to 2 days or freeze up to 1 week. Bring to room
  temperature before using.) ~---

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Recipe ID 59497 (Apr 03, 2005)

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