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Sun-Dried Tomato Pesto
- Difficulty
Easy
Published 1995
For this recipe, I use sun-dried tomatoes that are packed in oil, so they need to be strained before being used. Alternatively, you can use tomatoes that you have oven-dried yourself. This is a very rich paste that has strong garlic overtones, so it is best used in moderation. The pesto keeps well for a month, refrigerated.
Ingredients
150 g 200 g 5 large
Method
- Roughly chop the tomatoes, sun-dried tomatoes and garlic and blend with the sun-dried tomato paste in a food processor until smooth.
- With the motor running, gradually add the olive oil in a thin stream. Add the vinegars and season to taste with the salt and pepper.
- To store, spoon the pesto into a container, cover with a film of oil and seal. Keep refrig
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