Tomato and olive pesto

Name: Tomato and olive pesto
Ingredients: 2 garlic cloves, peeled; 12 basil leaves; salt and freshly ground black pepper; salt and freshly ground black pepper; 120 g sunblush tomatoes in oil, drained, oil reserved; 1 tbsp chopped black olives; 1 tbsp grated Parmigiano Reggiano cheese

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

2 garlic cloves, peeled
12 basil leaves
salt and freshly ground black pepper
120

Sauce
Vegetarian
Gluten-free

Method

Crush the garlic and basil in a mortar and pestle with a little salt until it becomes a paste. Chop the sunblush tomatoes in small pieces and place in a bowl with the olives and Parmesan.
Add the crushed garlic and basil and mix well.
Add enough of the reserved tomato oil to form a thick paste around the tomatoes, season to taste and serve.