Sun-Dried Tomato Pesto

Name: Sun-Dried Tomato Pesto
Cuisine: Australian
Ingredients: ½ teaspoon black peppercorns, freshly ground; 100 ml virgin olive oil; 15 ml balsamic vinegar; 15 ml red wine vinegar; ½ teaspoon sea salt; 150 g ripe roma tomatoes, peeled and seeded; 200 g sun-dried tomatoes; 5 large cloves garlic; 50 g sun-dried tomato paste

Preparation info

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

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 ripe roma tomatoes, peeled and seeded
200 g sun-dried tomatoes
5 large

Oceania
Europe
Australia
Italy
Genoa
Sauce
Mediterranean
Vegan
Gluten-free
Summer

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