*  Exported from  MasterCook  *

                     SUN-DRIED TOMATO AND OLIVE PESTO

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Main Dish                        Pasta
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3   c            Sun-dried tomatoes
                        -- (oil-packed)
                        Olive oil
     3/4   c            Packed stemmed fresh parsley
     2/3   c            Pitted black olives
     1/2   c            Pine nuts
   2       ea           Shallots, coarsely chopped
   2       ea           Garlic cloves
   1       tb           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.)
  ~---
 


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