The pesto we tend to find outside of Italy is what the Italians call Pesto alla Genovese. In Italy there are actually a plethora of pesto recipes; Sicilian pesto uses tomatoes and almonds, Calabrian pesto has red peppers and Tuscan pesto adds kale to the mix.
So in short you can have a good play with your pesto ingredients without offending anyone, we hope. Here I used Nudo sundried tomatoes and the result is delicioso!
Ingredients
Sundried tomatoes – 80g of tomatoes without the oil
Basil – 20g/¼ cup of leaves
Pine nuts – 2 tablespoons
Garlic – 2 cloves
Olive oil – 130ml
Parmesan cheese – 40g grated
Dry fry the pine nuts until they are slightly brown. Then combine together the sundried tomatoes, basil, pine nuts and garlic in food processor. Process to a paste, then with the processor running, gradually add the olive oil. Once it is a smooth paste add the grated parmesan and mix in.
You can keep this in the fridge for a couple of weeks if you cover the top with olive oil.
Ideal mixed in with pasta such as tagliatelle.
