ALMOND AND SUN-DRIED CHERRY TOMATOES PESTO
Pesto is one of the most important condiments for us Italians and today I would like to propose to you a different, totally vegetable version, but no less appealing!
It is a quick and easy, nutritious and delicious pesto made with almonds, sun-dried tomatoes in oil and fresh basil. It will take you five minutes to make it and ever since I tried it for the first time, I have been so delighted with it that now it’ll never be missing from my fridge.
INGREDIENTS
All you will need is:
50 grams of peeled almonds
12 dried cherry tomatoes in oil
1 clove of garlic
a few leaves of fresh basil
extra virgin olive oil
pepper
This recipe is vegan and gluten free
METHOD
For this recipe, it is very important to use sun-dried tomatoes in oil (so that they are soft) but if you don't have them, just soak your sun-dried tomatoes in a jar with olive oil for a few hours before using them.
Start by pouring the almonds into a blender and chop until they are reduced to a powder. Then add the sun-dried tomatoes, drained from the oil, and add a clove of garlic, a few leaves of fresh basil, some salt and about 4 tablespoons of extra virgin olive oil. Since sun-dried tomatoes are already very salty, I do not recommend using salt for this recipe.
Blend everything in your blender, if you want to obtain a creamier mixture you can add a little water.
In the end you’ll get a delicious and very tasty pesto, perfect for any combination. I use it mainly for pasta, but you can also add it to your farro salads for example, or to a chicken breast to add flavour to the dish.
STORAGE
This pesto can be kept in the fridge for 5 days, otherwise it can be frozen for a month.
