SUN DRIED TOMATO PESTO
This recipe is very simple and extremely versatile, you can spread it on toasted bread together with garlic and chilli flakes during an aperitif, or put it in a sandwich or dilute it with cooking water and use it to season pasta.
INGREDIENTS:
100 g dried tomatoes (not in oil)
2 tablespoons of 100% almond butter
1 tablespoon of extra virgin olive oil
oregano (or basil)
Optional: garlic and chilli flakes
METHOD:
Soak the dried tomatoes in a bowl with boiling water and leave them for 10 minutes
Transfer the sun-dried tomatoes to a blender and add the almond butter, oregano, oil and two tablespoons of the tomato soaking water. If you want you can also add some garlic and chilli pepper, I prefer to keep them aside. Blend to obtain the consistency of a pesto (if necessary, add more liquid, a little at a time).
Transfer to a clean airtight container and add more oregano and a drizzle of oil. You can keeps in the refrigerator up to 3-5 days.
If you want to offer it for an aperitif, I suggest you toast some slices of bread with a drizzle of oil and prepare a cutting board by also adding garlic to rub on the bread and chili flakes to add on top for those who wish.
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16 окт 2024
