Sun-dried tomato and black olive pesto

Guys! I’m on a boat! My fiance and I are on a houseboat on the canals for a few days with his family. I feel like a bit of a phoney since I’m the least outdoorsy person ever, but I’ve made sure to wear a stripey blue top to transform me into sea captain mode. It seems to have worked – I’m not sure you can technically call a canal boat a ‘ship’, but I’ve definitely felt like saying ‘ship ahoy!’ every time we see one coming towards us. And what’s a sea captain’s favourite food? Pesto, ooobviously. Sun-dried tomato and black olive pesto, to be precise. Perfect to put on pasta, drizzle on pizza or in soup, spread in a sandwich… this is one of those things that you’ll be glad makes a nice big batch, because you can eat it for days on end without having the same meal twice. Plus, I skipped the usual cheese found in pesto to make this version vegan – the tomatoes and olives taste so strong that the flavour of any cheese would get lost anyway, so you may as well skip it.

Sun-dried tomato and black olive pesto

If you haven’t got a mini food processor, you need to get yourself one now. I use mine multiple times a week, and it’s the perfect size for making a batch of pesto like this. In fact sometime fairly soon (i.e. whenever I find time to finish writing the post, which I started about a month ago), I’ll be telling you a bit more about my must-have kitchen equipment. What are your must-have items? I always like recommendations for new gadgets.

Anyway, apologies for the shortish post, but as I write this I’m sat at a tiny table being gently rocked back and forth (and occasionally jolted when the boat hits a wall… we’re still learning how to drive this thing), so I think I’ll go and help. There’s actually meant to be a third photo in this post, but since I’m using the Internet from my phone, it doesn’t seem to want to upload. And, like any good sea captain would, I’ve decided it’s time to give up and settle for just two. I’m back in a couple of days and normal service will resume (with perhaps a little more maritime speak thrown in).

Sun-dried tomato and black olive pesto
Recipe Type: Miscellaneous
Author: Becca @ Amuse Your Bouche
Prep time:
Total time:
Serves: 1 cup
Ingredients
  • 2tbsp pine nuts
  • 6 large pieces sun-dried tomato
  • 3tbsp sliced black olives
  • 2tbsp fresh basil
  • 1tbsp lemon juice
  • 2tbsp olive oil (or the oil from your sun-dried tomatoes)
  • Salt
  • Black pepper
Instructions
  1. Combine all ingredients in a mini food processor (season to taste).