Pesto di pomodori secchi
This pesto is almost reminiscent of Ragu alla Bolognese in its consistency and appearance. In fact, it also tastes not even that much different. Therefore, this sauce in combination with a nice pasta would probably be a nice vegan "Bolognese dish". The delicious flavor of the sun-dried tomatoes complements the pine nuts and almonds perfectly here.
Amount
servings
Ingredients list
- 400 g dried tomatoes in oil
- 40 g pine nuts
- 20 g almonds peeled
- 1 clove garlic
- 2 leaves basil
Directions
- Put the sun dried tomatoes, including the oil, in the cup of the hand blender.
- Add the pine nuts, the peeled almonds, the garlic and the basil in the cup too.
- Gently blend on low speed with a hand blender until the pesto has taken on a nice slightly grainy consistency.
- If you prefer a creamier consistency, you can add a little more olive oil.
Tip
If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep for up to 3 days in the refrigerator.
Calories: 240kcal (12%)Carbohydrates: 18g (6%)Protein: 8g (16%)Fat: 20g (31%)Saturated fatty acids: 2.6g (13%)
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