Sun-dried tomato pesto
This pesto is a variation on the classic green basil pesto. The sun-dried tomatoes add a savoury flavour. This dark-coloured pesto tastes great on a sandwich during lunch or with roasted vegetables and fried potatoes at dinner. Additionally, this pesto is also ideal for mixing into cooked pasta.
Ingredients: 75 g sun-dried tomatoes from a jar
1 lemon
½ clove of garlic
30 g basil leaves
45 g Parmesan cheese
Good quality extra virgin olive oil
Black pepper from the mill
Salt
A clean jam jar or preserving jar
Preparation:
Toast the almonds over low heat in a dry frying pan until they are lightly coloured and fragrant. This takes about 5 to 8 minutes. Allow to cool.
Grate the cheese and set aside.
Peel the garlic and slice it. Place the garlic together with the drained tomatoes, basil leaves, and almonds in a food processor. Wash the lemon, grate the peel, and add the zest. Cut the lemon in half and add the juice of one half, along with 4 tablespoons of olive oil. Turn on the food processor and blend into a coarse pesto. Then add the grated cheese and blend again until you achieve the desired texture. If the pesto is too thick, add a tablespoon of water (not more oil, as it will become greasy).
Add some black pepper and possibly some salt, and taste.
In a clean jar, you can store this pesto in the fridge for at least a week. Enjoy!
By: Marleen
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