Sun-Dried Tomato Pesto
“Sun-dried tomatoes mix their sweet and salty succulence with fragrant basil to give this pesto great depth of flavour. It can be a dip, a spread, a dressing or a sauce, the pesto is beyond delicious in dollops over cheese on toast. For a lighter version, you can replace some or all of the oil with water.”
By Alex Mackay
Suitable for dairy-free, gluten-free, vegans and vegetarians
- 1 x 100g packet of Merchant Gourmet Sun-Dried Tomatoes
- 1 large clove of garlic, peeled and sliced
- 1 x 25g (average supermarket sized bunch) bunch of basil
- 6 tbsp extra virgin olive oil, plus a little more to pour over the top
- Freshly ground black pepper
1. Boil your kettle. Get a medium sized bowl. Put the sundried tomatoes and sliced garlic into it. Pour 600ml of boiling water over the top. Leave to sit for 10 minutes
2. Drain the tomatoes and garlic (You can keep the liquid to use as a stock for risotto, soup or a Mediterranean vegetable stew, just be aware that it is quite salty) then put them into a small blender. Slice the basil leaves and stalks, add them and the extra virgin olive oil to the blender. Blend to a paste, adding a little extra oil or water if the mixture is too thick to for your liking. Season to taste with black pepper
3. Store in a jar with a layer of oil over the top. The oil stops the air getting to the pesto which means that it will keep for longer
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