in Italy

Tomato pesto

updated

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Ingredients for 1 servings:

  • 1 jar of dried tomatoes, pickled in oil
  • 1 bunch basil, fresh
  • 2 tsp capers
  • e.g. rosemary, fresh
  • 3 cloves garlic
  • 200 g olive oil
  • e.g. salt and pepper
  • 1 dashes Tabasco
  • 100 g Parmesan, diced
  • 50 g walnuts, roasted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the sun-dried tomatoes into strips and blend with basil, capers, garlic, and olive oil. You can also substitute some of the olive oil for the tomato oil. Add fresh rosemary, depending on your taste, or use other Italian herbs. Season with salt and pepper. Meanwhile, toast the walnuts. Add them to the pesto along with the Parmesan cheese. Blend briefly! You should still be able to see bits of nut and Parmesan flakes. Enjoy the pesto cold or warm (mix it with hot pasta). Serve with fresh mozzarella cheese.

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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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