3/4 cup oil-packed sun-dried tomatoes
3/4 cup pitted black or kalamata olives
2 garlic cloves, pressed
1 packed cup fresh parsley leaves
1/2 cup pine nuts
1/2 cup extra virgin olive oil
2 TBSPs (more or less) of the very flavorful oil from the sun-dried tomato jar
whole grain pasta
- Pick the parsley leaves while water for pasta is heating up.
- While pasta is cooking, put all ingredients in food processor or blender & coarsely blend so the pesto is still a bit chunky.
- Drain pasta and toss with pesto.
Make note – This recipe will probably make more pesto than you’ll need (see notes below).
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SIDE NOTES:
~ From “Sundays At Moosewood Restaurant.” So delicious & LOVE a no-cook sauce!
~ The recipe states this makes enough pesto for 12 servings. In our house, we found it serves 6 adults. This is based on 6 ounce pasta servings (so for us, the full recipe is good for 36 oz of pasta). Keep in mind, this is not so much a sauce as it is a concentrated paste, so a little goes a long way. I usually add an extra drizzle of olive oil when tossing the pasta w/ the pesto.
~ This recipe cut in half will fit in a small (mini) food processor. I do cut this in half if making for just the 4 of us. If making the full amount, use large food processor or blender.
~ Use good quality olives as this will make all the difference.
~ The pesto will keep for weeks in a sealed jar in the refrigerator. Top it with a thin coating of oil to seal it. You can also freeze it into cubes (see my FAVORITE-KITCHEN-TOOLS-&-GADGETS page for more info on this). Then next time, all you have to do is boil water.
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, RawIf eating gluten and/or sugar free, use an appropriate pasta (brown rice pasta is our personal preference), and double check labels of any packaged products such as sun-dried tomatoes and olives.
