Paxton IGA Recipes
http://www.paxtoniga.com/Recipes/Detail/4009/
Sun Dried Tomato and Black Olive Pesto
Yield: 4 servings
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Ingredients
| 15 | sun dried tomatoes, packed in oil (about 2/3 cup), drained | ||
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| 8 | Kalamata olives or other large black olives, pitted | ||
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| 1 | clove | garlic, peeled | |
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| 3 | Tablespoons | fresh parsley leaves | |
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| 1/4 | cup | extra virgin olive oil | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 170 | |
| Calories From Fat: | 153 | |
| Total Fat: | 17g | |
| Cholesterol: | 0 | |
| Sodium: | 417mg | |
| Total Carbohydrates: | 5g | |
| Protein: | 1g |
Nutritional data is for one serving of pesto. Pasta is not included.
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Place the sun-dried tomatoes, olives, garlic and parsley in a food processor. Process, scraping down the sides of the bowl as necessary, until the ingredients are coarsely chopped.
With the machine running, pour the oil through the feeder tube in a thin stream. Process until the ingredients form a slightly coarse paste.
Scrape the pesto into a small bowl. Pesto will keep in the refrigerator for up to one week.
Pictured here served over spaghetti with grated Parmesan cheese.
Please note that some ingredients and brands may not be available in every store.
Paxton IGA Recipes
http://www.paxtoniga.com/Recipes/Detail/4009/
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