Title: Sun-Dried Tomato & Olive Pesto
Categories: Sauce
Yield: 2 Cups

2/3	c	Oil-packed sundried tomatoes
		Olive oil
3/4	c	Packed stemmed fresh parsley
2/3	c	Drained canned pitted black olives
1/2	c	Pine nuts (about 2 3/4 oz)
2		Shallots, coarsely chopped
2		Garlic cloves
1	tb	Red wine vinegar

Place strainer over 1-cup glass measuring cup. Pour tomatoes with their oil into strainer to drain. Add enough olive oil to glass cup to measure 1/4 C oil total, if necessary. In processor, blend drained tomatoes, parsley, olives, pine nuts, shallots and garlic with vinegar until finely chopped. With machine running, gradually add 1/4 C oil; process mixture until well blended. If pesto is dry, mix in more oil by spoonfuls. Season with salt and pepper. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)

Bon Appetit/August/94 Scanned & edited by Di Pahl &

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