Sun-Dried Tomato Pesto
Nothing could be easier or more flavourful than this quick alternative to traditional basil pesto. It is important to use Italian sun-dried tomatoes that are thick and fleshy because they will yield a richer pesto.
Ingredients
1 cup sun-dried tomatoes
3 large peeled garlic cloves
1/3 cup whole almonds
1/3 cup pine nuts
1/2 cup grated fresh Parmesan cheese
1 tbsp ground five-blend peppercorns
1 tsp sea salt
3/4 cup extra virgin olive oil
Method
Place the tomatoes in a bowl and cover them with hot water. Let them soak for 30 minutes. Drain well and place in a good processor fitted with a metal blade. Add the garlic and process until pureed. Add the almonds, pine nuts, Parmesan cheese, pepper and salt. Process again, scraping down the sides of the bowl as needed until smooth. With the machine running, slowly pour in the oil in a thin steady stream until you have a smooth puree. The amount of oil determines how thick your pesto will be. Taste and adjust seasonings with salt and pepper. To serve, toss the pesto with a pound of hot cooked pasta.
Serves 6.
