Sun dried tomato pesto

Sun dried tomatoes should be (and I think generally are) found in every modern kitchen. I also personally prefer the dried tomatoes which are not in oil, as I can add oil to them if I so wish. I also enjoy purchasing large bags of these whilst on the Mediterranean. You might recall my latest purchase in the south of France.


So, this is yet another great store cupboard staple for when you want to dress up some simple pasta or bruschetta; or even to pair with puff pastry and cheese for a satisfying tart.


What you will need
50g sun dried tomatoes(about 6)
1-2 cloves garlic
20g parmesan
1 tablespoon of pine nuts
Fresh basil
1/2 tea spoon chilli flakes (optional)
1 table spoon tomato puree
1 tea spoon of balsamic vinegar
3-4 table spoons olive oil


If you are in fact using dried tomatoes (not in oil), soak these in a couple of table spoons of warm water for 10-15 minutes until softened slightly.

Add all the ingredients, the softened tomatoes (and water), garlic, parmesan, pine nuts, basil, chilli flakes, tomato puree and balsamic vinegar to a blender and mix together. Slowly add in the olive oil until you reach your preferred consistency.

Season with salt and serve.