Thursday, August 20, 2009
This recipe is based on semi-dried tomatoes. Regular sun-dried tomatoes will work fine, but I would reduce the amount to 2/3 or 3/4 of a cup, as their flavor is more concentrated than the semi-dried tomatoes. This makes about 1 cup of concentrated pesto; it's potent and tangy, and the garlic flavor becomes more pronounced as the flavors meld. I like to make it as a concentrate and then add extra oil as I use it if I want a more unctuous consistency.
1 cup semi-dried tomato halves
3/4 cup raw cashews
1 large garlic clove
1/2 cup olive oil
Mix all ingredients well in blender, scraping down the sides at least once during blending. The semi-dried tomatoes I used were already seasoned with salt and pepper, so I didn't need to add anything else.
I use tomato pesto for all sorts of things, adding it to sauces, lasagnes, sandwiches, pizzas, calzones, and soups. It adds a potent, tangy tomato flavor.
One of my favorite breakfasts is tomato pesto and hummus sandwiches with shredded carrot and sprouts (I'm eating one right now in fact).