Sundried Tomato Pesto
From Teebonemendez 13 years agoIngredients
- 2 small tomatoes shopping list
- 150 grams sundried tomatoes in oil shopping list
- 3 cloves of garlic shopping list
- 1/4 cup (40g) pine nuts shopping list
- 1/4 cup (20g) grated romano cheese (asiago makes a good alternative as well) shopping list
- 2 tablespoons chopped basil leaves shopping list
- teaspoon salt shopping list
- teaspoon cracked black pepper shopping list
- 1/3 cup olive oil shopping list
- pasta - recommend penne but spirals or shells works shopping list
How to make it
- Put a medium pot of water on to boil.
- Next toast the pine nuts. The easiest way is to put them in a frying pan on a low heat. Be sure to give them a couple of shakes to turn every minute or so. They are done when they have a little bit of color and have become fragrant.
- Next you will need to peel the tomatoes. To do this, drop a tomato in the boiling water for about 15 seconds. After this make a few cuts on the skin with a sharp knife. The skin should peel off fairly easily.
- If you are planning on serving this with pasta rather than storing, now would be a good time to put a pot of water on to boil the pasta.
- Blend the tomatoes, sundried tomatoes and garlic.
- Add nuts, cheese, basil, salt and pepper and blend until smooth.
- Gradually pour in oil and blend until thick.
- To serve, drain your pasta then return it to the pot. Add some of the pesto and stir through. Continue adding more until you get the desired amount on your pasta.
- If you have any left over, you can either put it in jars (be sure to sterilize jars in boiling water first) to use later. Leftovers can also be used as a dip with crackers.
People Who Like This Dish 3
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