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Home Oven Roasted Potato

Sundried Tomato Pesto Recipe

Ingredients

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.

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The Cook

Teebonemendez Nelson, Canada

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