Sun Dried Tomato Pesto With Parmesan

Dave and I have a nightly ritual. We eat dinner at the table with the news on the television in the background. I am not interested in the news and as I cannot see the TV properly from my seat at the table I don’t mind. After dinner the dishes are stacked in the dishwasher and then we move into the lounge to watch programs we have recorded on our PVR. As soon as my wine or whisky glass is empty I dish up dessert. Usually it is a slice of cake or a bowl of ice cream and if I have not made a dessert then we have a block or two of chocolate. Then, once we have had dessert Dave will get up and make some crackers or melba toast with a topping. The topping can be cheese, anchovies, or pesto, or a combination of all three. Needing some sun dried tomato pesto for a recipe, I decided to make my own. If you want, you can use the oil from the sun dried tomatoes to give it more of a sun dried tomato flavour. This makes a great cracker topping for our after dessert snack.

do you snack after dinner?

Sun Dried Tomato Pesto Pasta Rustica
Print Recipe
No ratings yet

Sun Dried Tomato Pesto

Ingredients

  • 60 mls basil leaves
  • 250 mls sun dried tomatoes chopped
  • 15 mls almonds
  • 1 clove garlic
  • Pinch of salt
  • Splash of lemon juice
  • 60 mls olive oil
  • 30 mls grated Parmesan

Method

  • In a food processor, chop the basil, tomatoes, almonds and garlic
  • Add the salt, lemon juice and oil and blend until smooth
  • Mix in the Parmesan

Notes

You might need to add more olive oil, depending on how dry your tomatoes are

Click on the links for conversions and notes.

What I blogged:


Top of Page