Pesto made with dried tomatoes, a recipe from Sicily

Sun-Dried Tomato Pesto, sometimes referred to as “Pesto Rosso,” is a condiment that is native to Sicily and is characterized by its brilliant colors and intense flavors. It is made with almonds, garlic, herbs, and olive oil. In addition to serving it as a great sandwich spread, you can also serve this rich and distinctive sauce with pasta, your preferred meats and fish.

The occurrence of a snowstorm in the 1980s brought about three equally wonderful possibilities: a day off from school, the opportunity to create snow angels while wearing my bright pink nylon snowsuit, and the opportunity to plunge marshmallows into steaming cups of hot chocolate.

I did construct a snow angel a few winters ago for the sake of nostalgia (and I relished every minute of it), but the showy snowsuit has been retired for quite some time. However, hot chocolate is still a certainty.

The ingredients include: 100 grams of dried tomatoes that are not in oil, 50 grams of pine nuts, two cloves of garlic, fifty grams of grated Parmesan cheese, fifty grams of grated Pecorino cheese, ten fresh basil leaves, and one hundred and twenty milliliters of extra virgin olive oil.
To taste, season with salt and pepper

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Advance planning:

The first step is to soak the dried tomatoes. Put the dried tomatoes in a basin and cover them with water that is boiling. For around fifteen minutes, allow them to soak until they become pliable. After the tomatoes have been drained, they should be dried with a paper towel.
2. roast the pine nuts: In a pan that is dry and heated over medium heat, roast the pine nuts until they become golden brown and exude their scent. If you want to avoid them burning, stir them constantly. Get them off the heat and let them to cool down.

3. Blend the ingredients: In a food processor or blender, combine the dried tomatoes that have been soaked, the pine nuts that have been roasted, the garlic cloves, the grated Parmesan cheese, the grated Pecorino cheese, and the fresh basil leaves. To break down the ingredients, pulse the food processor a few times.

The fourth step is to include olive oil. While the food processor is operating, gently add the extra virgin olive oil in a constant stream using a steady stream. Continue to combine the ingredients together until they attain a consistency that is silky smooth and creamy. You have the ability to alter the consistency by adding more olive oil if it is required.

5. Apply seasonings and refrigerate the pesto: After tasting it, season it with salt and pepper according to your own liking. Once the pesto has been transferred to a jar or other airtight container, it should be stored in the refrigerator. It is possible to store it for up to a week.

This pesto made from dried tomatoes may be utilized in a variety of different ways. Tossing it with cooked pasta, spreading it over toasted bread or crackers, using it as a topping for grilled meats or vegetables, or incorporating it into other dishes such as salads or sandwiches are all possible examples of its use. Savor the tastes that are both fresh and fragrant!

It is important to note that if you would want the texture to be smoother, you may soak the dried tomatoes in olive oil rather than water. In addition, you have the ability to modify the amount of olive oil that is used in order to ensure that the pesto has the correct consistency.