This recipe for Sun-dried Tomato Basil Pesto is a result of my recent travels to beautiful sun-kissed Southern Italy. Italy is a country I love for many reasons; the sheer natural beauty, the history, the architecture, the music, and of course, the food. I have been blessed to visit Italy at leisure twice and am looking forward to visiting it may many more times.
My visit to Southern Italy was for work but I took time out to visit and enjoy this beautiful region. I had splendid time visiting the roman ruins of Pompeii and Herculaneum; the Greek temples of Paestum; the volcanic Mount Vesuvius, and the beautiful coast of Amalfi. I hope to go back to this part of the world soon at leisure because what I saw in this short visit left me thirsting for more.
Of course, a 10-day visit to Italy is also a Gastronomic delight. Among other things, this part of Southern Italy is famous for its Lemons, Oranges, Mozarella, and San Marzano Tomatoes. I savoured a whole new set of Italian dishes here and came back loaded with ingredients that should last me a while.
The first recipe I am showcasing is a super simple one called Sun-dried Tomato Basil Pesto. This fragrant pesto is brimming with flavour from the sun-dried tomatoes and basil, and is very easy to make. It preserves well and can be used to flavour pastas and soups, or the be used a spread for bread.
How to Make Sun-dried Tomato Basil Pesto
- 1/2 Cup Sun-dried Tomatoes
- 1/4 Packed Cup Italian Basil Leaves
- 1/4 Cup Parmesan Cheese
- 2 tsp Peperoncino Substitute 1 tsp chilli flakes
- 1/2 Cup Olive Oil
- 4 Large Garlic Cloves
- Warm the olive oil till it is lukewarm.
- Add the sun-dried tomatoes to the oil.
- Let the sun-dried tomatoes in olive oil for about 1 hour.
- Grind together all the ingredients into a coarse paste.
- The pesto is ready!
- Remove into a glass jar.
- Add enough olive oil to cover the surface.
- Close the jar.
- Store in a cool, dry place.
Italian Basil tends to be sweeter than Thai basil, so please do not substitute one for another in any recipes.