vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Sun-dried Tomato And Olive Pesto

Sun-Dried Tomato and Olive Pesto
TAMARIND CHUTNEY

Tamarind Chutney

Tamarind chutney recipe is a popularly known as saunth chutney or sonth chutney in north ...

RAW MANGO AND BOTTLE GOURD PEEL CHUTNEY

Raw Mango And Bottle Gourd Peel Chutney

This is a very simple chutney made with raw mango, bottle gourd peel. It is prepared in s...

ONION AND COCONUT CHUTNEY

Onion And Coconut Chutney

A simple chutney made with coconut and onions. It is served with idli and dosa. ...

FATTA FAT CHUTNEY - TOMATO SPICY CHUTNEY

Fatta Fat Chutney - Tomato Spicy Chutney

Lip snacking spicy chutney made out of tomatoes and red chilies and best served with idly...

FATTA FAT CHUTNEY - PEANUT AND GARLIC POWDER

Fatta Fat Chutney - Peanut And Garlic Powder

Peanut Chutney Powder recipe is a perfect blend of roasted peanuts, garlic cloves, and ch...

Karonda Chutney

Karonda Chutney

Indian cranberry chutney is a sour chutney. Best had to cleanse your palette. Had with a ...

Sun-dried Tomato And Olive Pesto Recipe, How To Make Sun-dried Tomato And Olive Pesto Recipe

Pesto makes food more delicious. Learn the recipe of Sun-Dried Tomato and Olive Pesto by vahchef.

This twist on pesto is far from the classic. The sun-dried tomatoes and olives add a unique texture, reminiscent of a tapenade.

About Recipe

How to make Sun-Dried Tomato and Olive Pesto

(59 ratings)
0 reviews so far
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Sun-Dried Tomato and Olive Pesto
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Sun-Dried Tomato and Olive Pesto
• Oil-packed sun-dried tomatoes - 2/3 cup.
• Stemmed fresh parsley - 3/4 cup.
• Canned pitted black olives - 2/3 cup.
• Pine nuts - half cup.
• Shallots (chopped) - 2 numbers.
• Garlic - 2 cloves.
• Red wine vinegar - 1 tablespoon.
• Salt - to taste.
• Pepper poowder - to taste.
• Oil - 1/4 cup.
Method:
  • Place strainer over measuring cup. Pour tomatoes with their oil into strainer to drain.
  • In food processor, blend drained tomatoes, parsley, olives, pine nuts, shallots and garlic with 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.
  • Season with salt and pepper





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter