How to make pesto pt. 1: Sundried Tomato Pesto

Most people think of pesto as a green parmesan-basil puree, usually served with pasta.  Pesto actually gets its name from that which can be prepared with a mortar & pestle.  If it can be squashed or even pureed (using the pulse to get the full effect) it can be called a pesto.

Examples include:

  •             Pistachio & arugula pesto

  •             Sundried Tomato Pesto

  •             Walnut, cranberry, vinegar, orange zest, garlic & olive oil

  •             Apple cider, cinnamon, hot pepper & truffle oil pesto (for game)

  •             Pesto is perhaps the most versatile of sauce concepts.  Generally, pestos are served at room temperature. 

            As a matter of methodology, generally a small amount of the drier ingredients are started in a cuisinart as oil is added.  This is followed by more dry ingredients.  Pulsing produces a more authentic (mortar & pestle) texture.

The first pesto on our list is a sundried tomato pesto that celebrates one of our favorite summer fruits":

Sundried Tomato Pesto

Rehydrated – 1 cup sundried tomatoes – squeeze tomato and liquid after overnight in water

1 fresh ripe tomato

1 cup extra virgin olive oil

1 tbsp. chopped basil

1 tsp. chopped parsley

Salt and peppermill

1 tsp. chopped garlic

1 tsp. chopped red onion

1 tbsp. tomato rehydrating water

Place all ingredients in cuisinart and puree, adding tomato water of needed.