Tomato Pesto
Great tossed with hot cooked pasta, over steamed vegetables, or spread on baked or grilled meats and fish.
Ingredients:
- 1 8-oz. jar marinated tomatoes, drained
- 20 Kalamata or other brine-cured black olives, pitted
- 2 garlic cloves, peeled, chopped and mashed to a paste with 1 1/2 tsp. salt
- 2 fresh tomatoes, chopped coarsely
Instructions:
Blend ingredients in a food processor until smooth. Season with salt and pepper to taste. Pesto will keep 1 week chilled, its surface covered with plastic wrap.
Prep Time: 15 mins Yield: 1 1/2 cups Credit: Sonoma Dried Tomatos
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