Sundried Tomato Pesto

| January 29, 2008 | 3 Comments

Sundried Tomato Pesto

I love pesto. I make a million different variations of pesto. Pesto is my friend. Unfortunately, my husband isn’t as fond of it though. Too bad for him. But, that means more for me (and Will).

Pestos are great to use on sandwiches, in pastas, on toasted breads, on vegetables … oh, there are a million great applications. This particular pesto is as simple as it comes, but it was fantastic on a sandwich I made the other day (more on that later this week).

Truth be told, this isn’t really a pesto though. According to The New Food Lover’s Companion, a pesto is an uncooked sauce made from basil, garlic, pine nuts, Parmesan or Pecorino cheese and olive oil. In Italian, the word pesto literally means pounded (as in the process for making the traditional pesto sauce. So really, this recipe doesn’t qualify as a true pesto. After all, it’s missing all of the ingredients, save the oil. Nonetheless, Simple Italian Sandwiches calls it a pesto.

I guess this is just an example of how the vocabulary of food is an ever changing entity. It doesn’t have absolutes. Definitions are expanded and changed. Sometimes there is a call to return to classical definitions, sometimes the food community just goes with it.

In this case, I am just going with it . . .

Whatever you want to call it, the sweet sun-dried tomatoes in oil are a tasty condiment. And I have big plans for the leftovers.

Sundried Tomato Pesto
 
Prep time
Cook time
Total time
 
From Simple Italian Sandwiches by Jennifer and Jason Denton and Kathryn Kellinger
Serves: yields 1 cup
Ingredients
  • 4 ounces sundried tomatoes (dry-packed, not oil packed)
  • 1½ cup extra virgin olive oil
Instructions
  1. Roughly chop the sundried tomatoes. Put the tomatoes into a medium bowl and pour olive oil over. Let sit for 15 minutes.
  2. Put the sun-dried tomato mixture into a food processor and pulse until its paste-like. Mine still had some serious chunks in it, but I like it that way.
  3. Place in an airtight container in the refrigerator and use within one week.

 

———————————————–

Other pestos from Sarah’s Cucina Bella:

This is my contribution for Sweetnicks‘ ARF/5-A-Day Tuesdays this week. Check out Cate’s site later tonight for a round-up of great antioxidant rich recipes and dishes that help you get your 5-A-Day in . . .

Category: Recipes, sauce, spreads/dips

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (3)

Trackback URL | Comments RSS Feed

Sites That Link to this Post

  1. Pomegranate Lemonade | Sarah’s Cucina Bella :: Family Food | February 4, 2008
  2. ARF/5-A-Day #105 | Food & Life | February 7, 2008
  1. DaMomma says:

    Hi, Sarah! Have been enjoying your blog for a while now. Thought you might like a little tag from me. http://damomma.com/2008/01/29/i-dont-do-memes-unless-theyre-for-carolie-or-anyone-who-approves-of-her/

    Can’t wait to see what you come up with!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: