TLC Cooking "Sun-Dried Tomato Pesto"

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

YIELD Makes about 1-1/2 cups
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INGREDIENTS

1	tablespoon vegetable oil
1/2	cup pine nuts
2	cloves garlic
1	jar (8 ounces) sun-dried tomatoes packed in oil, undrained
1	cup fresh Italian parsley
1/2	cup grated Parmesan cheese
1/4	cup coarsely chopped pitted kalamata olives
2	teaspoons dried basil
1/4	teaspoon red pepper flakes

PREPARATION:

To toast pine nuts, heat oil in small skillet over medium-low heat. Add pine nuts; cook 30 to 45 seconds or until lightly browned, shaking pan constantly. Remove nuts from skillet with slotted spoon; drain on paper towels.
Combine toasted pine nuts and garlic in work bowl of food processor. Process using on/off pulsing action until mixture is finely chopped.
Add tomatoes with oil to work bowl; process until finely chopped. Add parsley, cheese, olives, basil and pepper flakes; process until mixture resembles thick paste, scraping down side of bowl occasionally with small spatula.
Spoon pesto into decorative food storage crock or jar with tight-fitting lid; cover.
Store in airtight container in refrigerator up to 1 month.

Serving Suggestion

For a quick and easy appetizer, serve this flavorful pesto spread on toasted slices of Italian bread.

This recipe appears in: Italian