Sun-dried tomato pesto

Sun-dried tomato pesto

By
From
Under the Walnut Tree
Makes
250 g
Photographer
Fanny Bergenström

The easiest way to prepare this flavourful tomato pesto is to use a food processor, or you can finely chop the sun-dried tomatoes and combine everything by hand. Enjoy the pesto with pasta, on bruschetta or in minestrone soup.

Ingredients

Quantity Ingredient
150g soft sun-dried tomatoes in olive oil
50-75g pine nuts
75g parmesan cheese, grated
100-125ml olive oil
2 garlic cloves, crushed
1/2 teaspoon sea salt flakes
freshly ground black pepper

Method

  1. Finely slice the sun-dried tomatoes and place them in a food processor. Whiz briefly, then stop the machine and scrape down the pieces that have climbed up the side of the bowl. Add the pine nuts and grated parmesan, then whiz briefly again (whether the pesto should be coarse or smooth is a matter of taste). Add the olive oil, pouring it in a little bit at a time through the tube while the machine is on. Season with crushed garlic, sea salt and pepper.
  2. If making the pesto by hand, finely slice and then chop the tomatoes. Combine with the ground pine nuts, grated parmesan and crushed garlic. Add the oil and season to taste.
  3. The tomato pesto makes a great pasta sauce. Reserve a little of the hot cooking water to loosen the pesto. Combine with the pasta, add some chopped fresh herbs and toss really well. Serve with extra parmesan and black pepper.

Tip

  • For a quick starter, spread some red pesto on small pieces of toasted sourdough. Top with buffalo mozzarella, a small drizzle of olive oil, freshly ground black pepper and basil leaves.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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