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
Red Chili and Tomato Pickle

Red Chili And Tomato Pickle

Red chili and tomato pickle is easy, spicy and tangy recipe famous in Telangana state. ...

FRESH RED CHILI AND DRUMSTICK PICKLE

Fresh Red Chili And Drumstick Pickle

Drumstick pickle, the pungent flavour of drumstick blends very well with the hot red chil...

KACCHA PACCHA CHUTNEY WITH RAW MANGO AND YELLOW CUCUMBER

Kaccha Paccha Chutney With Raw Mango And Yellow Cucumber

An instant and quick chutney recipe made in stone pestle without any oil and masala. ...

basic chicken pickle

Basic Chicken Pickle

this spicy chicken pickle is one of many ways we make chicken pickle...

GINGER GARLIC MANGO PICKLE

Ginger Garlic Mango Pickle

Ginger garlic mango pickle is a delicious Indian recipe served as a pickles and chutneys....

Onion Chutney

Onion Chutney

Ulli kuram or Onion chutney is an extremely renowned Andhra recipe that is offered like 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

(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