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This is a pantry staple for me—rub on grilled vegetables, use as a spread on sandwiches, mix with vegenaise as a dip, use as a base for pasta salad or potato salad. It’s briny, lemony and delicious!
Add everything to the bowl of the food processor excluding extra virgin olive oil. Turn food processor on high and slowly drizzle in extra virgin olive oil until it comes together, scraping down the sides to make sure all is combined.
Taste for salt but I don’t think you’ll need it with all the briny ingredients. Store in refrigerator in glass jar, up to a week.
Makes just under 1 cup of pesto.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!