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Fresh Herbs and toasted Nut essences whirled into...a blissful roasted Tomato PESTO special.
PESTO can be used on a variety of dishes:
Salads, appetizers like dips and spreads...meat and fish dishes...on steamed and grilled vegetables dishes...especially potatoes, soups and pasta dishes of all kinds.
Ingredients
- . >(American / Metric measures)<
- . 2 cups (40gr) Basil leaves (loosely packed)
- . 2 cups (40gr) flat Parsley leaves (loosely packed)
- . 2 roasted Roma tomatoes (8-10 slices)
- . 3/4 cup (125gr) pre-roasted nuts combo of 3: Almonds, Hazelnuts, Walnuts
- . 1/4 cup (45 gr) sunflower kernals (seeds)
- . 2 tbsp. (30ml) roasted garlic
- . 2 cups (500ml) extra virgin olive oil
- . pinch of sea salt
- . 1/4 cup (45gr) any type of hard salty cheese (optional and not in this recipe)
Directions
- . Prepare herb leaves by carefully washing and spin drying ...or...towel drying them well.
- . Place everything [except for a reserved 1 cup (250ml) of the oil]into a strong blender or small food processor. Pulsate the ingredients at first and then continue with a strong blitz. Add the rest of the oil and blend until creamy smooth.
- . Pour into individual small glass mason jars. These jars will do very well in the freezer for up to one year. In the refrigerator...it will keep one week. Just make sure that there's enough oil covering the surface.
- . When using PESTO sauce on any selected dish...I highly suggest adding the grated salty hard cheese at that time. I've found that it makes all the difference in how versatile your PESTO can be.
- . Buon appetito and flavourful wishes...FOODESSA.com
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