City Palate

The Wine & Beer Issue - May June 2017

Sun-dried Tomato & Olive Pesto
Sun-dried Tomato & Olive Pesto.html

July/Aug 2014

from Julie Van Rosendaal

While basil and pesto most often go hand-in-hand, many recipes stray from the classic formula. This dense, sun-dried tomato pesto is delicious spread on sandwiches or pizzas or served in a little ramekin on a cheese or charcuterie board.

3/4 c. sun-dried tomatoes, packed in olive oil

1/2 c. chopped, pitted black olives

1/2 c. packed fresh basil leaves

1/2 c. freshly grated parmesan

1-2 garlic cloves, peeled

salt and freshly ground black pepper

Combine all the ingredients in the bowl of a food processor, reserving some of the oil from the sun-dried tomatoes. Add the oil in a thin stream until the mixture is the texture you want it to be. Taste and add salt and pepper if it needs it. Makes about 1-1/2 cups.


Rice Grains and Pastas