John Myers
Tomato and Apricot Pesto
The perfect tomato and apricot pesto recipe with a picture and simple step-by-step instructions.
- 150 g Sun-Dried tomatoes
- 150 g Dried apricots
- 2 Garlic cloves
- 1 tbsp Lemon juice
- Olive oil
- Salt
- Espelette pepper
- Scald the sun-dried tomatoes with boiling water and let them steep for about 10-15 minutes, then squeeze out well and cut into small pieces and place in a tall container. Cut the apricots into cubes and add to the tomatoes. Also add the garlic cloves and lemon juice.
- Now add about 4 tablespoons of olive oil and puree with the hand blender, adding a little olive oil if necessary. The pesto shouldn’t be too fine, but a little coarser. Then pour into a container and season with salt and Espelette pepper.
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