Black Olive And Tomato Pesto Recipe - Cooking Index
Black Olive And Tomato Pesto Recipe - Cooking Index
This tantalizing pesto is a quickie to prepare. The calamata or Greek olives add special pizzazz. A tart salad or a platter of crisp, raw bell pepper strips and garlic bread would be most welcome on the side.
Type: Pasta| 1 1/2 cups | 355ml | Pitted black olives - drained |
| 1/4 cup | 36g / 1.3oz | Firmly packed calamata or Greek olives - chopped |
| 2 tablespoons | 30ml | Olive oil |
| 1/3 cup | 78ml | Tomato paste |
| 1 teaspoon | 5ml | Dried oregano |
| 4 teaspoons | 20ml | Garlic cloves - minced (medium) |
| A few grinds of pepper | ||
| 2/3 cup | 97g / 3.4oz | Finely grated Parmesan cheese |
| 1 1/2 lbs | 681g / 24oz | Dried pasta - * see note |
* Note: Vermicelli or linguine is the recommended pasta for this dish.
Put several quarts of water on to boil for the pasta. Drain the olives and puree them with the oil, tomato paste, oregano, garlic, pepper, and 1/3 cup of the Parmesan in a food processor or blender to a thick, homogeneous paste consistency. Cook the pasta until al dente and drain well. Toss in a warm bowl with the pesto. Serve immediately, passing aditional Parmesan. This recipe serves 8.
Content per Serving:
calories .. 127 carbohyrates.. 5 g protein .. 4 g
sodium .. 642 mg total fat .. 11 g cholesterol .. 6 mg
Source:
THE BEST 125 MEATLESS PASTA DISHES by Mindy Toomay and Susann Geiskopf-Hadler (c) 1992 - Prima Publishing, Rocklin, CA - 318 pages - $12.95 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest
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