I love olives and capers, and therefore love the traditional Puttanesca sauce. When I made my handmade gluten-free pasta, I wanted to make a simple sauce that would combine three of my favourite foods: pesto, sundried tomatoes and Puttanesca sauce. This recipe is comprised of delicious ingredients including fresh basil, sundried tomatoes, fresh parmesan, high quality olive oil, olives and capers. The result is outstanding!
This pesto is very quick to prepare – you simply need to puree all the ingredients together in a food processor. You can also freeze the pesto in an ice cube tray to have on hand for a quick and delicious meal.
Pesto alla Puttanesca
Prep time
Total time
This lovely pesto contains sundried tomatoes, fresh basil, parmesan, olives and capers. It is a real treat!
Author: Homemade Hearts
Serves: 2 cups
Ingredients
- 1 cup sundried tomatoes
- 4 cloves garlic
- ½ cup pine nuts
- ½ cup fresh basil
- ½ cup Kalamata olives, pitted
- ½-3/4 cup olive oil
- ¼ cup Parmigiano Reggiano
- 2 tablespoon capers
- Black pepper, freshly ground
Instructions
- Put all the ingredients in the good processor.
- At the beginning, only include ½ cup olive oil.
- Puree for 2-5 minutes, until smooth.
- Once processed, you can add more olive oil if you find the pesto too thick. If you add more oil, add it slowly while the food processor is mixing until you reach the desired consistency.
- When ready, you can keep in an airtight container for at least one week. You can also freeze them in ice cube trays and when needed, you can thaw a few ice cubes for a quick meal.
Leave a Reply