Sun dried tomato pesto: redux

STEPS 2 INGREDIENTS 8 TIME 5 MINS

I came across this unusual sun dried tomato pesto recipe while digging around the bookshelf of a small delicatessen in Como, Italy.

While such idle mooching is sometimes a fruitless endeavour (particularly when your Italian reading skills are as patchy as mine), what I found was a real corker of a cookbook packed full of quick and authentic pesto recipes.

Italian sun dried tomato pesto recipe

As you might imagine, the buying decision kind of made itself...

'Pesto & Condimenti Veloci' (pesto and fast condiments) by Joshua Clever is only available in Italian (it's on Amazon here), so on this page I'm sharing with you the first sun dried tomato pesto recipe I tried from inside. And it's a wonderful one.

Compared to my smooth ricotta red pesto (which you must also try), this version is more varied flavor-wise, and while the ricotta pesto is all about creaminess this macadamia recipe has a nice subtle crunch instead.

It is based, like most red pesto sauces, around a base of sun dried tomatoes, with a bunch of basil thrown in for good measure. However it differs through its numerous other ingredients; you'll find those moreish macadamia nuts in there, raw chopped shallot onions, and a couple of spoonfuls of aromatic rosemary leaves.

It's actually the combination of the rosemary leaves, the nut and the toms that really give the pesto its deliciously unique taste. It's seriously tasty and chin-strokingly interesting all at the same time.

In short, it's definitely one of those "I'll be making that again!" sauces.

Serves 4 (over pasta or smother on toast as a 'primo piatto' starter)

sun dried tomato pesto ingredientsIngredients:

60g/2.1oz macadamia nuts

2-3 long stalks of rosemary

2 small shallot onions

225g/8oz sun dried tomatoes

50g/1.75oz basil leaves

120ml/4.2 fl oz extra virgin olive oil

2 teaspoons of lemon juice

One teaspoon of salt

Optional: grated parmesan cheese (to serve)

STEP 1 - Just a little super-quick preparation first.

- Remove the rosemary leaves from the stalks, weigh out the right amount, then rinse.

- Peel, end and chop the onions into big chunks (just small enough to fit inside your food processor).

- De-stalk and rinse the basil leaves too.

STEP 2 - Now the final step (it doesn't get much quicker than this!).

- Throw all the ingredients in a food processor/mixer, and blend for 30 seconds or so until roughly chopped.

Done!

Italian sun dried tomato pesto recipe

And to serve...

Garnish with a couple more basil leaves and I suggest also having a small pot of grated parmesan on the table for people to add as they like.

Enjoyed this sun dried tomato pesto?

Then try...

• Smooth n' creamy tomato and ricotta pesto

Roasted red pepper pesto

• Even more Italian pesto recipes



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