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Sundried Tomato & Kalamata Olive Pesto

Mellissa Sevigny
  • minutes
  • Serves 2

INGREDIENTS

1

small clove Garlic

1/2 cup

Sundried tomatoes

1 tsp

Thyme, fresh

2 tbsp

Kalamata olives, pitted

1

Salt and pepper

1/2 cup

Olive oil

3 tbsp

Pine nuts

3/4 cup

Parmesan cheese, grated