Tomato pesto

    Tomato pesto


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    About this recipe: I usually like to make a large batch of this pesto with sun dried tomatoes and use it on warm pasta, roasted chicken breasts or to spread on sandwiches. Stores well if kept in the fridge. You might need to top it up with olive oil if it starts to dry out.

    Serves: 4 

    • 200g sun dried tomatoes
    • 1L water
    • 5 tablespoons balsamic vinegar
    • 2 tablespoons grated Parmesan cheese
    • 25g roasted pine nuts
    • 2 garlic cloves, chopped
    • 1/2 bunch fresh basil
    • dried oregano, to taste
    • 100ml olive oil
    • salt, to taste

    Prep:15min  ›  Extra time:2days soaking  ›  Ready in:2days15min 

    1. Place sun dried tomatoes into a bowl with water and balsamic vinegar and let soak for 2 days at room temperature. Drain well.
    2. Process tomatoes in a blender or food processor until smooth. Add pine nuts and Parmesan cheese; pulse until smooth. Add basil and oregano. Continue to process and slowly pour in olive oil. Season to taste with salt.
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