created by: Chef Lamar Thomas – East-West Bistro, Athens, GA
Pesto with tomatoes, almonds, and olives.
yield 24 appetizer servings (1/4-cup)
1 1/2 ounces Dried tomatoes
1/2 cup Hot water
1 1/4 cups Extra-virgin olive oil
1 cup Rice vinegar
6 ounces Kalamata olives, pitted
5 ounces Whole natural almonds, toasted
2/3 cup White wine
4 ounces Grated Parmesan cheese
3 ounces Pitted green olives
3 ounces Pitted black or ripe olives
2 ounces Fresh basil (leaves and small stems)
1 1/2 ounces Minced garlic
1 ounce Fresh parsley (leaves)
1 1/2 teaspoons Salt
1/4 to 1/2 teaspoon Black pepper
1. Rehydrate dried tomatoes in hot water until softened; drain. In food processor, combine tomatoes with all remaining ingredients; process until smooth.
2. Adjust seasonings, as needed.
3. Cover and chill until service. (Yield: 6 cups)
4. Serve 1/4 cup per person, accompanied by crusty sliced bread and additional toasted whole natural almonds, or mixed with hot cooked pasta. The pesto is also good served with grilled chicken and fish.