← All recipes
Italian · Sauce / condiment
Sun-Dried Tomato and Olive Pesto
A punchy parsley pesto with sun-dried tomatoes, kalamata olives, capers and Pecorino; blanching the parsley and garlic first keeps the colour bright and takes the harsh edge off the raw garlic.
- YieldMakes about 360 ml, enough for 450 g pasta
- Hands-on10 min
- Total20 min
- Difficulty
Ingredients
- 60 gfresh flat-leaf parsley leaves, about 3 loosely packed cups
- 1 clovegarlic, medium, peeled
- 85 gsun-dried tomatoes packed in oil, drained
- 115 gpitted kalamata olives
- 2 tbspcapers, rinsed and drained
- 60 gPecorino Romano, finely grated
- 1 tbspred wine vinegar
- 1 pinchred pepper flakes
- 120 mlextra-virgin olive oil
- to tastekosher salt and freshly ground black pepper
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.