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
TOMATO WITH MINT & CORIANDER CHUTNEY

Tomato With Mint & Coriander Chutney

It is a famous south Indian chutney combination of three ingredients goes well along with...

PALAK RAITA

Palak Raita

A combination of spinach and yogurt makes a delicious and nutritious raita. Palak raita, ...

Raita

Raita

Raita is an Indian garnish which acts as a cooling flavor to the the spicy dishes that ...

SWEET COCONUT CHUTNEY

Sweet Coconut Chutney

Coconut chutney is to south indians what green and sweet chutneys are to the north. It is...

Chaat sweet tamarind chutney

Chaat Sweet Tamarind Chutney

Khajur Imli ki chutney is a sweet-sour recipe prepared with tamarind, jaggery and dates....

FATTA FAT CARROT CHUTNEY

Fatta Fat Carrot Chutney

This is an instant carrot Chutney, south Indian chutney made with grated carrot, It can s...

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

(89 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