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Photograph of Semi-dried Tomato Pesto with a Hint of Chilli - Dairy Free

Semi-dried Tomato Pesto with a Hint of Chilli - Dairy Free

Quick to make and delicious to eat, this Dairy-free Sun-dried Tomato Pesto is bursting with the flavours of the Mediterranean.

Course Any
Cuisine Italian
Keyword basil, dairy free, pesto, pine nuts, Sun-dried tomatoes
Prep Time 10 minutes
Author Susan

Ingredients

  • 15g pine nuts
  • 2-3g/1 small clove of garlic, peeled and roughly chopped
  • 25g basil leaves, picked from the stalk
  • 200g semi-dried tomatoes, either homemade or shop bought
  • ⅛ teaspoon red chilli flakes (or more to taste)
  • ⅛ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper
  • extra oil from the tomatoes or extra virgin olive oil, as necessary

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Roast the pine nuts in a frying pan over a moderate heat for 2 - 4 minutes, until lightly browned.

  3. Add to the food processor with the peeled and chopped garlic. Blitz until finely chopped.

  4. Add the basil leaves and blitz again.

  5. Add the semi-dried tomatoes and around 1 tablespoon of the oil they are cooked in. Puree in the food processor until everything is smooth.

  6. If necessary, add extra oil (either the oil they were cooked in or from the jar or you can use extra virgin olive oil) until you reach the consistency you desire. Add this through the funnel as the food processor is on.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • small frying pan
  • food processor

If making the semi dried tomatoes, you will also need:

  • chopping board and knife
  • baking tray

This pesto is a wonderful condiment to keep in your fridge. You can use it in so many different ways. Think:

  • pesto pasta
  • on bruschetta
  • in salads
  • in panini and sandwiches
  • drizzled over salads
  • on chicken or fish
  • in dressings
  • in marinades
  • with fried eggs
  • stirred into hot soup

How thick should this pesto be?

I like to make my pesto quite thick as it is more versatile this way. For example, thick pesto is better for spreading, such as on bruschetta, panini, chicken or fish. I also prefer it thicker when adding it to pasta and using the pasta water as a thinner. However, if you are using it as a drizzle, or in marinades or dressings, you can thin it using extra oil or even water.

What is the best way to store this pesto?

I keep my pesto in a jam jar (with a lid) in the fridge and cover the top with a thin layer of olive oil. Kept this way, it will last for a good couple of weeks, or even longer, although I doubt it will last that long!

Can you freeze this pesto?

Yes you can. I use either an ice cube tray to freeze it in or measure out 1 tablespoon size scoops and freeze them on baking parchment in the freezer. As soon as they are solid remove the cubes/spoonfuls of pesto and store in an airtight freezer bag or container.