Olive and Fennel Salad with Tomato Pesto

Here is a twist on basil pesto - tomatoes are the main ingredient and basil is a secondary ingredient.

Servings: 8

Ingredients:

Pesto
2 small fresh tomatoes
1 cup drained sun-dried tomatoes in oil
3 cloves garlic, coarsely chopped
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
2 tablespoons shredded fresh basil leaves
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 cup olive oil, plus more

Assembly
1 large head of Romaine lettuce
1 cup pitted kalamata olives, drained
1 to 2 heads fennel (1 cup), sliced 

Method:

In a food processor or blender, blend the fresh and sun-dried tomatoes and garlic until combined. Add the nuts, cheese, basil, salt, and pepper and blend until smooth. Gradually pour in the oil while the processor is running, adding a little more oil to make a thinner pesto for pouring over the salad.

Compose the salad by tearing the cleaned lettuce leaves and placing in a large bowl. Add the olives and fennel and toss until combined. Serve with the pesto.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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