Vegetarian Sun-Dried Tomato & Olive Pesto

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Vegetarian Sun-Dried Tomato & Olive Pesto

 

2/3 c. sun-dried tomatoes, (oil-packed)

olive oil

3/4 c. packed stemmed fresh parsley

2/3 c. pitted black olives, (canned, drained)

1/2 c. pine nuts

2 shallots; coarsely chopped

2 garlic cloves

1 tbsp. 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.)

Makes 2 cs.