Sundried Tomato & Kalamata Olive Pesto

This post actually came about because I was making savory palmiers with sundried tomatoes and Kalamata olives (those posted tomorrow) and while I was chopping the ingredients I thought this would be so much easier if I just threw all this stuff into my magic bullet.  So I did.  Then I added a few traditional things like pine nuts and Parmesan and Viola…pesto!  It’s not an original idea by any means, but here is my easy and tasty version that can be made in less than five minutes.  Great on pasta, as a dip for crudites or on toasted baguette slices for crostini, there is no end to what you can do with this pesto.  I used thyme but you can also use oregano or basil or a combination of your favorite herbs.  You can adjust the olive oil for the consistency that you prefer.  Note: Add any salt at the end after you’ve tasted it first, you may find that you don’t require any additional salt because the cheese and olives are so salty already.
Makes about 2 cups
1/2 cup sundried tomatoes, roughly chopped
2 Tbl pitted kalamata olives, roughly chopped
3 Tbl pine nuts
3/4 cup Parmesan cheese, grated
1 small clove garlic, chopped
1 teaspoon fresh thyme
salt and pepper to taste
1/2 cup olive oil
Combine all ingredients in a magic bullet or mini food processor.  Pulse until combined but not completely smooth.  Put it on your next sandwich, mix it into pasta, serve as an appetizer, eat it with a spoon….no matter what you use it for, it’s gonna be good!



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