Sun-Dried Tomato Pesto

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Sun-Dried Tomato Pesto

 

 

The combination of almond and tomato works well. This pesto is great

on canapes and can be used with grilled veg and to dress pasta,

perhaps with chopped fresh chilli - when it's like a dry arrabbiata sauce.

 

 

125 g (4 1/2 oz) whole sun-dried tomatoes

1 large garlic clove, roughly Chopped

1 tsp balsamic vinegar

small handful of basil leaves, roughly torn

1 tsp caster (superfine granulated) sugar

150ml (5 fl oz) extra virgin olive oil

100 g (3 1/2 oz) shelled almonds, roasted and chopped

salt

 

 

1. 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.

 

2. Add the nuts and blend briefly to a lumpy puree. Season with salt

to taste. Store in the fridge for up to a month.

 

 

Makes 225g (8 oz).