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Tomato pesto
Parduin restaurant Brandenburg
Prep time
Cook time
Servings4 people
Skill levelEasy
Recipe rating
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Toasted almonds and blistered tomatoes give this pesto a deep flavor. This pesto goes sensational with pasta or grilled vegetables. Mixed with cream cheese or sour cream it is also delicious spread on ovenfresh baguette bread.
Ingredients
- 200 grams sun dried tomatoes
- 3/4 cup olive oil
- 30 grams almonds
- 30 grams parmesan
- 1 garlic clove
- Freshly ground black pepper
- Salt
Instructions
- Place sun dried tomatoes in a bowl and cover with warm water for 5 minutes.
- Toast the dried almonds in a non stick pan over medium high heat, stirring frequently, until golden. Allow them to cool slightly.
- Peel the garlic clove and cut parmesan in large cubes.
- In a food processor or blender combine all the ingredients, process until well blended. Add olive oil when it is to dry. Season with salt and freshly ground black pepper to taste.
- Serve fresh to pasta dishes or pour the pesto into four glasses and place in the refrigerator.
