My wife bought a container of sun-dried tomatoes as part of our healthier approach to eating. As much as I like the tomatoes this way, I was slow to incorporate them into what I was eating. Days went by of me moving them around from shelf to shelf in the refrigerator while just eating a little piece at a time. The photographer in me decided to take a photograph of these nomadic sun dried tomatoes. It is true when they say that a stocked pantry and refrigerator makes it a lot easier to create spontaneous dishes on the fly. Taking a note from Diane, my wife who has been making herb pesto’s for a long time, I settled on making a sun dried tomato pesto.
Recipe: My version off the bat. With no food processor available, I used a blender instead to combine ingredients, not the best way but it still worked. A new food processor is on my “to buy list”
Combine a handful of sun dried tomatoes, a clump of basil leaves separated from the stems, 2 cloves of garlic, a half teaspoon of medium ground mixed peppercorns, a quarter teaspoon of salt, 2 tablespoons of white wine vinegar and of course as much virgin olive oil as needed. Base how much olive oil you use on how it looks as everything blends together. For the amount of ingredients I had on hand I started with a half cup of olive oil, adding more until the blend had the consistency I wanted. I was surprised by how much olive oil the ingredients sucked up as I blended, so have enough oil standing by to add.
Well!! Those whole pieces of sun-dried tomatoes now had a new alter ego inhabiting their original container. Each day in the container the flavor gets even better. Over the next three days I had it over pasta 2 nights in a row. For the pasta I heated the pesto it in a small pan with a couple of tablespoons of the pasta water just to loosen it up a little. It was great alone on toasted bread; I even put some on a couple of sandwiches, I thought this is the way to go. Diane said “not bad”