| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Main dish, Pasta, Vegan |
2 |
Cups |
INGREDIENTS
| 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 |
|
Shallots, coarsely chopped |
| 2 |
|
Garlic cloves |
| 1 |
tb |
Red wine vinegar |
INSTRUCTIONS
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.)
Barbara Karoff, in "Bon Appetit" August, 1994 Posted by Karen
Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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