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Classic tomato pesto

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Ingredients for 1 servings:

  • 100 g dried tomatoes (not pickled in oil)
  • 100 ml water, boiling
  • 1 tbsp basil
  • 1 garlic clove(s)
  • 30 g pine nuts
  • 30 g Pecorino
  • 140 ml rapeseed oil
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Total time approx. 30 minutes

Roughly chop the sun-dried tomatoes and pour boiling water over them. Let the tomato pieces soak for about 20 minutes. Wash and pat dry the basil, pick off the leaves, and slice them into strips. Peel and dice the garlic. Drain the tomatoes and discard the water. Blend the tomatoes and the remaining ingredients in a blender until smooth and season with salt and pepper. This pesto goes well with spaghetti, pasta, rice, or even just on a toasted baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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