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Sun-dried Tomato Pesto
Preparation info
- Makes
225 g
- Difficulty
Easy
Appears in
By Adrian Daniel and Michael Daniel
Published 2004
The combination of almond and tomato works well. This pesto is great on canapés and can be used with grilled veg and to dress pasta, perhaps with chopped fresh chilli when it’s like a dry arrabbiata sauce.
Ingredients
125 g 4½ oz 1
Method
- Using a mortar and pestle or food processor, blend the sun-dried tomatoes, garlic, vinegar, basil and sugar with the olive oil. Start with as little oil as possible to keep the herb’s colour; once it is making a smoothish paste you can add the rest.
- Add the nuts and blend briefly to a lumpy purée. Season with salt to taste. Store in the fridge for up to a month.</
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