Sun-Dried Tomato and Black Olive Pesto
NOTE: Serve
with fusilli or other shape that can trap bits of the
sauce.
15 sun-dried tomatoes packed in oil, drained (about 2/3 cup)
8 large Kalamata olives, pitted
1 medium garlic clove, peeled
2 tablespoons fresh parsley leaves
1 teaspoon fresh thyme leaves
2 tablespoons extra-virgin olive oil
Salt
INSTRUCTIONS:
1. Place sun-dried tomatoes, olives, garlic, parsley, and thyme in workbowl of food processor. Pulse, scraping down sides of bowl as needed, until ingredients are coarsely chopped. Pulse in oil, one tablespoon at a time, to form smooth but still slightly coarse paste.
2. Scrape pesto into small bowl. Add salt to taste. If the olives are salty, you may need very little salt. (Cover surface of pesto with sheet of plastic wrap or thin film of oil and refrigerate for up to 5 days.) Thin with 1/4 cup pasta cooking water before tossing with pasta. Reserve additional 1/4 cup pasta cooking water and use as needed to moisten sauce.