Sun-dried Tomato and Kalamata Olive Pesto
Serving Size:2 cups
1/2 cup sun-dried tomatoes, roughly chopped
2 Tablespoons Brennan's 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 Brennan's Cellars Extra Virgin Olive Oil
Great on pasta, as a dip for crudités, 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!.