Tuesday, August 17, 2010

Sundried Tomato Pesto


Story:
How will your mother-in-law react if you gifted her a cooking lesson???? sounds controversial right? :o) What if I told you that it is a class in Italian cooking... and a culinary expert will come in to teach a group of close family members.. we will all wear chef's hats, cook together, and have a great time. ok - You guessed right.. I gifted my MIL a cooking lesson with Ellie Deaner.

It was a tasty, memorable and fun experience! Ellie and my MIL exchanged tips, discussed Italian and Indian cooking, while all of us dabbled in shaping pizza dough, cutting apples etc. Even my FIL took active part in cooking! I'd recommend it to all the foodies reading this blog.

How is it related to Sundried Tomato Pesto? - Today's recipe is inspired from the basil pesto recipe that Ellie taught us that day...

Source: Inspired from Ellie Deaner's basil pesto recipe

Time:
1 hr
Ingredients:


  • Handful sundried tomatoes soaked in hot water for 1/2 hr
  • 1.5 tbsp pine nuts
  • 3-4 cloves of garlic
  • 2 tbsp freshly grated parmigiano reggiano
  • 3-4 basil leaves
  • 3-4 tbsp Olive Oil
Recipe:

Add all the ingredients except olive oil to the mixer. Add Olive oil as you blend these ingredients together into a delicious pesto! Add salt and pepper to taste.. most likely you won't need any because of the salty parmigiano reggiano.

What do you use it for??
You can put it on home made Pizza with Ricotta cheese, or
spread it on a sour dough bread with feta cheese and fresh veggies for a sandwich or
like I did - you could make a simple pasta - best is spaghetti or penne rigate because they hold on to the pesto perfectly. I din't have either so I used farfalle/bowtie pasta..

So what are you waiting for - make and store this versatile Italian chutney for multiple tasty meals!




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