Sun dried tomato, olive and chilli pesto

    2 min

    A gorgeous pesto I just created to go with my homemade gnocci, It has a lovely tart sweetness from the tomatoes while maintaining earthyness from the olives with just a hint of chilli in the background to help bring out the other flavours. This went down very well with all of my family, even those that don't like olives.

    1 person made this


    • 1 (350g) jar pitted black olives in brine, drained
    • 1 (280g) jar sun dried tomatoes in oil, drained
    • 2 fresh red chillis
    • 1 fresh green chilli
    • salt and pepper to taste
    • sunflower Oil
    • 50g pine nuts

    Cook:2min  ›  Ready in:2min 

    1. Empty drained olives into a food processor/blender. Empty tomatoes along with oil into the processor.
    2. Remove the stalk ends of the chillis, slice in half and remove the seeds. Place into the processor. Add in pine nuts, salt and pepper to taste.
    3. Place lid on the processor and turn on high until well blended, adding extra oil as needed to maintain a smooth consistency.
    4. Just before adding to your dish (pasta, gnocci etc) put into a saucepan and heat on high for 2 minutes.


    If you don't have sunflower oil you can also use olive or vegetable oil.

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