*  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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