Tapas 4 (Sun-dried Tomato Olives and Pesto)

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Sun-dried Tomato Olives
Rinse and drain 500g black olives. Cut two slits into each olive. Layer in a wide-necked, 750ml sterilised jar with 100g drained and chopped sun-dried tomatoes in oil (reserve the oil), 2 crushed cloves garlic, 2 bay leaves and 15ml fresh thyme leaves.
Add 60ml red wine vinegar and 250ml oil (use the reserved sun-dried tomato oil) or enough to cover the olives.
Shake well, seal and leave to marinate in the refrigerator for 1 – 2 weeks. Store in the refrigerator and return to room temperature before serving.

Pesto

Ingredients
   
125ml macadamia nuts (or any other nuts may be used), lightly roasted
125ml olive oil
30ml fine parmesan cheese
500ml basil (washed and dried)
  Salt and pepper

Method

  1. Put the nuts and the parmesan cheese in the food processor and mixed until nuts are fine, but not a paste.
  2. Add the oil and mix.
  3. Lastly add the basil and mix until nice green colour.
  4. Season to taste with salt and pepper.