This pesto is kind of amazing. My first try at any sun dried tomato recipe and I lucked out with this one. The sugar and balsamic vinegar make it nicely sweet, while the olives, garlic and rosemary add zing.
Sun Dried Tomato Pesto
Makes about a cup. Adapted from Saveur's Pesto Rosso
1/2 cup olive oil
1/4 cup blanched almonds, chopped (I would have used 1/2 cup like the recipe called for but I only had 1/4 cup, so I adjusted the rest of the ratio)
2 tablespoons rosemary, minced
1/2 teaspoon paprika
2 teaspoons sugar
2 teaspoons balsamic vinegar
20 pitted manzanilla olives
10 sun dried tomatoes
4 cloves garlic, chopped
1. Mix all ingredients in food processor. Serve on toast or pasta.
I'm all over this! Or, you can make some for our next potluck?
ReplyDeleteI love how intense the flavor of sun-dried tomato pesto is! I could just eat this with a spoon, no accompaniment necessary.
ReplyDeleteI made something similar late last summer from a big batch of tomatoes I got from my parents. Roasted them and it made a divine spread. I may have to try your version this year... no tomatoes seem to be coming my way & my own garden is not so hot.
ReplyDeleteRobin, I am sorry to hear that your tomato source has dried up.
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