I searched for ages for a recipe for this pesto and was going to give up and try out my own quantities… but then a day later I opened a magazine, and there was exactly what I had been looking for! Sun-dried tomatoes, pine nuts, parmesan and olive oil….
… and it tasted even better than I had imagined!
So here is the recipe, the quantities slightly adapted from the original.
- 75g (3 oz) sun-dried tomatoes in oil, drained
- 100ml (2/5 cup) olive oil, including a little of the oil from your jar of tomatoes
- 25g (1 oz) grated parmesan cheese
- 25g (1 oz) pinenuts
- 1 clove of garlic
- Black pepper
- 1/2 – 1 tsp dried thyme
(If you can find sun-dried tomatoes in a herby marinade like I used you can simply add herbs/seasoning to taste afterwards.)
Chop the sun-dried tomatoes roughly. Briefly dry roast the nuts in a frying pan – mind they don’t burn! Then pulse everything with a mixer to a rough puree.
I think it tastes even better a day or two later, as the flavours meld… you can keep it in the fridge for up to a week (the magazine actually said 2 to 3 weeks, but I think it will disappear before then!), but keep the surface covered with a little olive oil to seal in the flavours and preserve the colour.
We have had it on pasta, jacket potatoes, butternut gnocchi (recipe coming soon), crostini… there are endless possibilities!