How to make dried tomato pesto at home with our easy recipe. Elevate your culinary creations with our homemade dried tomato pesto recipe. Crafted with rehydrated dried tomatoes fresh basil, Parmesan cheese and pine nuts this pesto is a burst of rich flavor. Spread it on sandwiches toss it with pasta or use it as a dip. Our step by step guide ensures you achieve a creamy and irresistible pesto every time. Bring the taste of Mediterranean cuisine to your kitchen and savor the delicious results. Get ready to enjoy a versatile condiment that adds depth to your meals. Elevate your dishes with this flavorful condiment that’s perfect for pasta sandwiches and more.
Here’s a recipe for dried tomato pesto
Ingredients Dried Tomato Pesto
- 1 cup dried tomatoes (not in oil)
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions Dried Tomato Pesto
1/ Rehydrate the Dried Tomatoes:Place the dried tomatoes in a bowl and cover them with boiling water. Let them soak for about 10–15 minutes or until they become soft and pliable. Drain the water and pat them dry with a paper towel.
2/ Toast the Pine Nuts:In a dry skillet, toast the pine nuts over medium heat for a few minutes until they become lightly browned. Be sure to stir them frequently to prevent burning. Remove them from the skillet and let them cool.
3/ Combine Ingredients:In a food processor, combine the rehydrated dried tomatoes, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and minced garlic.
4/ Blend:Pulse the ingredients in the food processor while gradually adding the olive oil in a steady stream. Continue blending until the mixture reaches a smooth and creamy consistency. If it’s too thick, you can add more olive oil.
5/ Season:Taste the pesto and season it with salt and pepper to your liking. Remember that Parmesan cheese can be salty, so be cautious with the salt.
Your dried tomato pesto is now ready to use. You can serve it immediately with pasta, as a spread on sandwiches or crackers, or as a dip for bread. You can also store it in an airtight container in the refrigerator for up to a week, or freeze it for longer storage.
Enjoy your homemade dried tomato pesto!
Tips and Tricks to Help You Make The Perfect Dried Tomato Pesto
Choose Quality Ingredients:Select good quality dried tomatoes preferably sun dried that are not packed in oil. Also use fresh and fragrant basil leaves genuine Parmesan cheese and fresh pine nuts for the best flavor.
Rehydrate Properly:Ensure your dried tomatoes are fully rehydrated. Soak them in boiling water until they become soft and pliable, usually around 10-15 minutes. Pat them dry before using.
Toast Pine Nuts Carefully:Toast the pine nuts in a dry skillet over medium heat stirring frequently until they turn lightly golden. Be cautious as they can quickly go from toasted to burnt.
Balancing Act:Taste your pesto before adding salt. Parmesan cheese can be salty so adjust the seasoning accordingly. You can always add more salt later if needed.
Olive Oil Gradually:When blending the ingredients, add the olive oil slowly in a steady stream. This helps create a smooth and creamy consistency. Adjust the amount of oil to reach your desired texture.
Storage:If not using immediately store the dried tomato pesto in an airtight container in the refrigerator. Drizzle a thin layer of olive oil on top to prevent oxidation and keep it fresh. It can also be frozen in ice cube trays for easy portioning.
Versatility:Dried tomato pesto is incredibly versatile. Beyond pasta use it as a spread for sandwiches a topping for grilled chicken or fish or as a dip for bread and vegetables.
Get Creative:Feel free to experiment by adding other ingredients like roasted red peppers sun dried olives or different herbs to customize the flavor to your liking.
Preserve Color:To maintain the vibrant green color of the basil blanch it briefly in boiling water for a few seconds then immediately transfer it to ice water before adding it to the pesto.
Serve at Room Temperature:If you refrigerate your pesto take it out a bit before serving to allow it to come to room temperature. This enhances the flavors.
Enjoy delightful dried tomato pesto and adds a burst of flavor to your meals.
The nutrition facts for dried tomato pesto can vary depending on the specific recipe and serving size, but here’s a general breakdown for a typical homemade dried tomato pesto per 2-tablespoon (30-gram) serving.
- Calories: Approximately 80-100 calories
- Fat: About 7-9 grams
- Saturated Fat: About 1-2 grams
- Carbohydrates: Around 3-5 grams
- Fiber: Roughly 1-2 grams
- Sugars: Minimal (primarily from the dried tomatoes)
- Protein: Around 2-3 grams
- Sodium: Approximately 150-200 milligrams (can vary based on added salt)
- Vitamin A: Some vitamin A from the basil
- Vitamin C: Minimal vitamin C
- Calcium: Some calcium from the Parmesan cheese
- Iron: Minimal iron
Please note that these values are approximate and can vary depending on the specific ingredients and proportions used in your homemade dried tomato pesto. It’s also important to be mindful of portion sizes, as pesto is often used in small quantities as a condiment or sauce.