Sun dried delight
Sun dried tomatoes are a southern Italian speciality. You need strong summer sun to turn tomatoes into this delight. Oven dried versions are another thing.
The easiest and safest way of conserving is covering them with oil. Olive oil preferably. The difference in price comes with the choice of oil.
- Prep Time 10 Minutes
- Cook Time 5 Minutes
- Total Time 15 Minutes
- Serves 4 People
- Calories 150 kcal
Ingredients
- 100 grams of sun dried tomatoes
- 20 grams of peeled almonds
- 10 basil leaves
- 1 clove of garlic
- 50 grams of grated cheese
- olive oil
- salt
Instructions
- Drain the sun dried tomatoes
- Toast the almonds and let them cool down
- Remove the green sprout from your garlic
- Blend all ingredients into a paste, leaving some texture
- Top the pesto off with olive oil
Notes
Sun dried tomato pesto is very easy to prepare. Specially when using a jar. When working with few ingredients, the quality is of utter importance. Make sure your almonds are crunchy, your garlic is fresh. Avoid cheap sun dried tomatoes. They often are oven dried and of dubious quality. Leaving garlic out results in a less structured pesto. While the adding of chili pepper may cover the subtleness of the tomato.How to use it with pasta? Boil your pasta al dente. Drain but keep a cup of cooking water. Add one spoon of pesto per person. And mix together with the cooking water. Mix till you obtain creaminess. Serve hot.Much easier is spreading the pesto on bread. Or bruschette.What to serve with this preparations? We enjoyed drinking an orange wine along. Camurria Orange by Di Giovanna.
