Sun-dried Tomato & Olive Pesto

From Julie Van Rosendaal

2014 Jul/Aug

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.