30 August 2013

Sundried Tomato Pesto

While I was defrosting and re-arranging the freezer yesterday I came across a jar of sundried tomatoes I had made last summer. Time to use them up and the best way I know is to make pesto with them.

I spread this pesto on grilled focaccia, bread rolls or English muffins and top it with capsicum, onion, eggplant and a little grated parmesan and bake it until the veggies are warm for yummy single serve pizzas.

It also goes great with pita chips or carrot sticks for dipping.

And if you toss it through hot pasta and shave some parmesan over it you have a tasty, simple and very quick dinner.

Sundried Tomato Pesto

Ingredients:
125g sundried tomatoes
1 cup grated parmesan
1/4 tsp ground black pepper
1/4 cup pinenuts
1 tsp dried parsley flakes
1 large clove garlic, peeled
1/2 cup olive oil

Method:
Drain the tomatoes, saving the oil. Pour enough boiling water over the tomatoes to cover them. Let them sit five minutes. Add the tomatoes, the reserved oil and the other ingredients to a food processor and process until it becomes a paste.


2 comments:

  1. I didn't know you could freeze sun dried tomatoes...do you dry your own tomatoes?...I had so many early this year would have loved to dry them but I read online they only last a week or two in oil...How did you freeze them.

    ReplyDelete
    Replies
    1. Yes, I dry them. Depending on how many I either use the oven or if I have a lot to do I use the dehydrator. Once they are dried I pack them in sterilised jars and fill them with olive oil and keep them in the fridge for eating. When I do the three trays on the dehydrator I vacuum seal them and freeze put them in the freezer. I've never had any go off on me, but they are usually eaten reasonably quickly.

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