Sundried tomato pesto

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Preparation info

    • Difficulty

      Easy

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

This is hardly a pesto at all, if you think of a pesto as having cheese, nuts and herbs as the main ingredients. But it does have olive oil as the liquid component and it is used like a pesto - as a sauce, a dressing on pasta, a spread on bread and crostini etc. This basic recipe will easily take on board other flavours: herbs, chillies, the classic pesto tastes of pinenuts and parmesan. One of my favourite uses for this is as stored sunshine in a sauce for winter foods, like the