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Sun-dried Tomato and Kalamata Olive Pesto

Adapted By Brennan's 27 Sep 2018

Serving Size: 2 cups


1/2 cup sun-dried tomatoes, roughly chopped

2 Tablespoons pitted kalamata olives, roughly chopped

3 Tablespoons pine nuts

3/4 cup Parmesan or American Grana cheese, grated

1 small clove garlic, chopped

1 teaspoon fresh thyme

to taste salt and pepper

1/2 cup Extra Virgin Olive Oil

Adapted From:

Great on pasta, as a dip for crudite, or on toasted baguette slices for crostini there is no end to what you can do with this versatile pesto!

Combine all ingredients in a mini food processor.  Pulse until combined but not completely smooth.  Put it on your next sandwich, mix it into pasta, serve as an appetizer, eat it with a spoon….no matter what you use it for, it’s gonna be good!.