Sun-dried Tomato Pesto

Name: Sun-dried Tomato Pesto
Yield: Makes 225 g (8 oz)
Cuisine: Italian
Ingredients: 125 g (4½ oz) sun-dried tomatoes; salt; 100 g (3½ oz) shelled almonds, roasted and chopped; 150 ml (5 fl oz) extra virgin olive oil; 1 tsp caster sugar; small handful of basil leaves, roughly torn; 1 tsp balsamic vinegar; 1 large garlic clove, roughly chopped

Preparation info

Makes
225 g

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

The combination of almond and tomato works well. This pesto is great on canapés and can be used with grilled veg and to dress pasta, perhaps with chopped fresh chilli when it’s like a dry arrabbiata sauce.

Ingredients

125 g (4½ oz) sun-dried tomatoes
1 large garlic clove, roughly chopped

Europe
Italy
Sauce
Gluten-free
Mediterranean
Vegan

Method

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.
Add the nuts and blend briefly to a lumpy purée. Season with salt to taste. Store in the fridge for up to a month.</