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Monday, August 22, 2011

FETTUCINI WITH PESTO



 
If you like muffalettas, you need to try this little twist to the traditional pesto sauce. Adding black olives to the pesto (use only good-quality, brine-cured olives, not the canned supermarket kind), infuses the sauce with a touch of Mediterranean flavor characteristic of the tapenade spread – a key ingredient of the muffalettas. Also, try roasted sunflower seeds instead of pine nuts. Sunflowers seeds are very flavorful and less expensive than pine nuts.

Ingredients:

1/2 cup black olives
1 cup fresh basil
1/2 red onion, finely chopped
1/4 cups sunflower seeds
1 clove garlic, finely chopped
1/2 cup extra virgin olive oil, approximately


Directions:

In a food processor, combine olives, basil, onion, sunflower seeds, garlic and blend for a minute. With the processor running, slowly pour in olive oil until a smooth paste is formed. Allow to stand 1/2 hour before using.

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