sundried tomato pesto

by Heguiberto on July 12, 2010

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sundried tomato pesto

This makes a wonderful and intensely flavorful spread for sandwiches and can kick up tomato dishes and pasta sauces into high gear. It’s a simplified variation of grilled vegetable tapenade, though if you had some of that lying around, it would work perfectly well, too.

sundried tomato pesto

1 jar of sundried tomato packed in olive oil
11/2 tsp organic tomato paste
1 ripe tomato
5 pitted Kalamata olives
5 pitted green Spanish olives
1 clove garlic
1 tsp brine from Spanish olives
some olive oil from the jar
4 sprigs of parsley stems included

Place all of the above in the food processor and run until it’s all blended into a paste. Done!

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{ 2 comments… read them below or add one }

tasteofbeirut July 15, 2010 at 12:10 pm

Yeah! My kind of recipe!
We have so many unbelievable tomatoes here, I need to sundry them on the roof of our house and make it. Should not be too hard right?

Heguiberto July 15, 2010 at 5:08 pm

Hi Joumana,
You should totally try drying them up the roof. Tomatoes are looking good now and taste delicious. The magic of Summer!

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