Simple Sundried Tomato Pesto
October 16, 2009 by jason.gibb
The pesto we tend to find outside of Italy is what the Italians call Pesto alla Genovese. In Italy there are actually a plethora of pesto recipes; Sicilian pesto uses tomatoes and almonds, Calabrian pesto has red peppers and Calabrian pesto adds ricotta to the mix.
So in short you can have a good play with your pesto ingredients without offending anyone, we hope. Here I use Nudo sun-dried tomatoes and the result is delicioso!
Ingredients
Sun-dried tomatoes – 80g of tomatoes without the oil
Basil – 20g/¼ cup of leave
Pine nuts – tablespoons
Garlic – 2 cloves
Olive oil – 130ml
Parmesan cheese – 40g grated
Dry fry the pine nuts until they slightly brown. Then combine together the sun-dried tomatoes, basil, pine nuts and garlic in food processor. Process to a paste, then with machine running, gradually add the olive oil. Once it is a smooth paste add the grated parmesan and mix in.
You can keep this in the fridge for a couple of weeks if you cover the top with olive oil.
Ideal mixed in with pasta such as tagliatelle.
The pesto we tend to find outside of Italy is what the Italians call Pesto alla Genovese. In Italy there are actually a plethora of pesto recipes; Sicilian pesto uses tomatoes and almonds, Calabrian pesto has red peppers and Tuscan pesto adds kale to the mix.
So in short you can have a good play with your pesto ingredients without offending anyone, we hope. Here I used Nudo sundried tomatoes and the result is delicioso!
Ingredients
Sundried tomatoes – 80g of tomatoes without the oil
Basil – 20g/¼ cup of leaves
Pine nuts – 2 tablespoons
Garlic – 2 cloves
Olive oil – 130ml
Parmesan cheese – 40g grated
Dry fry the pine nuts until they are slightly brown. Then combine together the sundried tomatoes, basil, pine nuts and garlic in food processor. Process to a paste, then with the processor running, gradually add the olive oil. Once it is a smooth paste add the grated parmesan and mix in.
You can keep this in the fridge for a couple of weeks if you cover the top with olive oil.
Ideal mixed in with pasta such as tagliatelle.
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