Sun Dried Tomato Pesto
Sun-dried Tomatoes represent a gourmet touch coming from an ancient tradition of the cuisine of Southern Italy. In the past, it was a very common and delicious habit, especially in Sourightth of Italy, cutting long tomatoes and let them dry in the sun, in the warm and sunny climate of Italian southern regions.
After that, they were aromatized with spices and preserved in sunflower seeds oil. Thanks to such a simple, but patient job, especially made in the countryside, at the end of September each family had set aside a little “treasure”of tasty tomato, to be used as a flash of summer in winter menus.
It’s versatile enough to be tossed in pasta, smeared on pizza before baking or on flatbread after baking, spread on toasts as an appetizer with bits of goat cheese crumbled on top, alongside grilled fish, meat, or vegetables, as a spread on a sandwich or burger (in place of ketchup), or even snuck in the middle of a grilled cheese sandwich. Combine with olive oil and vinegar for a unique salad dressing, or mix with pasta and vegetables for a pasta salad.
If all you have is dried tomatoes that are not packed in olive oil, you can easily reconstitue them in olive oil using this recipe: Homemade Sun Dried Tomatoes in Olive Oil
Sun Dried Tomato Pesto
1 cup sun dried tomatoes in olive oil, drained (reserve oil)
2 large cloves garlic, cut in half
1/4 packed cup, more or less, fresh sweet basil leaves
3/4 cup grated parmesan cheese
1/2 cup walnut pieces (or a mix of walnuts and pinenuts)
salt and freshly ground pepper to taste
1/3+ cup warm olive oil
In a food processor, add tomatoes and pulse briefly until they are chopped. Then add the garlic, basil, parmesan cheese, nuts and salt/pepper to taste. Process until almost smooth. With the processor running, pour the warm oil through the food chute in a slow, steady stream, processing until combined.
The pesto will keep in an airtight jar in the refrigerator for up to one week. Freezing might work well, too.
Spaghetti with Sun-Dried-Tomato-Almond Pesto
from https://www.foodandwine.com/
This Mediterranean dish from Marcie Turney is quick, simple and utterly delicious.
1/2 cup drained oil-packed sun-dried tomatoes (3 ounces)
1/3 cup salted roasted almonds
1 large garlic clove
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup fresh bread crumbs
12 ounces spaghetti
2 tablespoons chopped parsley
In a food processor, pulse the tomatoes, almonds and garlic. Add 1/4 cup of the oil and puree. Season with salt and pepper.
In a skillet, toast the bread crumbs in 2 tablespoons of the oil, stirring, until golden. Transfer the crumbs to a plate; season with salt and pepper.
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss the pasta with the pesto, reserved cooking water and remaining 2 tablespoons of oil until the sauce clings to the pasta. Transfer the pasta to bowls, sprinkle with the bread crumbs and parsley and drizzle with olive oil. Serve.
4 servings
