Skip to main content

Sun dried tomato pesto



I would like to thank my partner to grow herbs and vegetables in our little garden every summer for me, Honestly I'm not good on plants or gardening in general.

By the way , when I see the basil grow so fast, I don't want to waste it, So I made pesto with sun-dried tomato, basil,shallot,garlic blended with other ingredients put in the jar and store in the fridge to use as condiments ingredient in my cooking, So don't be surprise if I use this Sun-dried tomato pesto in the next post.




Ingredients :

- 1 cup sun dried tomato
- 2 shallot /chop
- 3 clove garlic
- handful fresh basil
-  2.25 oz / 1/2 cup toasted pine nut
- 1/2 cup grated parmesan cheese
- 1 small can 6 oz tomato paste
- 1/2 cup Exta virgin olive oil
- pinch of salt
- pinch of pepper

Direction :

Toast pine nuts in skillet on low heat temperature until lightly brown
chop shallot and garlic
Put all ingredients except olive oil in small food processor
Drop olive oil while in process until combine and smooth but not too smooth.

Comments

  1. Excellent! I love red pesto more than the green one. This looks fantastic.

    ReplyDelete
  2. mmmm..looks like it has a fantastic consistency! I would totally make a super easy dinner of pasta w pesto out of this.

    ReplyDelete
  3. This sun dried tomato pesto looks amazing. I love to have fresh veggies and herbs around.. but I hate bugs, worms and lizards. I need someone to do the gardening part. :)

    ReplyDelete
  4. I've never made this before...great recipe!!! Hope to try it soon. Hope you're having a terrific summer, Ridwan~

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil,red

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas