I love pesto – it´s great on bread or pasta and is such a quick-fix when it comes to making lunch or dinner. It´s also great for using in bread, for example, you could fold it into a twisted loaf or a star bread.
Whilst shop-bought pesto tastes fine and is a convenient option, I much prefer the taste of a homemade pesto. Today I am sharing with you my recipe for a red sundried tomato pesto with rosemary.
This sundried tomato pesto is easy to make. All you need is a food processor and a few basic ingredients. Parmesan cheese and olive oil are absolutely essential for making pesto. To make this red pesto you will also need sundried tomatoes (from a jar), garlic, rosemary and a few cashew nuts.
The recipe yields enough sundried tomato pesto to fill a large jar. It will keep for a few weeks in the fridge if you pack the pesto down firmly, clean the sides of the jar with kitchen towel and drizzle some olive oil on top after using.
Why not use this sundried tomato pesto in a pasta dish or smothered over a baguette and toasted in the oven. Use it in place of green pesto in this Spaghetti Pesto with Feta Cheese dish or to make Pesto and Mozzarella Baguettes.
Sundried Tomato Pesto with Rosemary
Recipe
Ingredients:
- 185g sundried tomatoes (from a jar), drained
- 1 large clove garlic, minced
- 20g cashew nuts
- 3 sprigs rosemary, washed and patted dry
- 20g parmesan cheese, grated
- 3 tbsp olive oil
- salt and pepper
Method:
- First, toast the cashew nuts. Set a small frying pan over a medium-high heat. Add the cashew nuts and gently toast the nuts all over until golden brown. Be very careful not to burn them. Leave to cool whilst preparing the other ingredients
- Add all of the ingredients to a food processor and blitz until the pesto comes together in a smooth paste. Add some more olive oil if necessary.
- Season the pesto with salt and pepper.
- Transfer the sundried tomato pesto to a clean jar. Pack it down firmly, clean the sides and drizzle on a little extra olive oil to keep it fresh. Store in the fridge.
