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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Sun-Dried Tomato Pesto
Yield: Makes about 1-1/2 cups
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:
1.
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.
2.
Combine toasted pine nuts and garlic in work bowl of food processor. Process using on/off pulsing action until mixture is finely chopped.
3.
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.
4.
Spoon pesto into decorative food storage crock or jar with tight-fitting lid; cover.
5.
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
