Peppadew and Sundried Tomato Pesto
Category
Pesto, Sauces and Spreads
Serving Size
500 ml
Prep Time
30 hours
Cook Time
20 hours
Total Time
50 hours
Ingredients
- 50 g Sundried Tomatoes
- 80 - 100 ml Olive Oil
- 250 g Peppadews seeded
- 2 Cloves Garlic 15ml Crushed Garlic
- Olive Oil to Drizzle
- 5 ml Seas Salt
- 5 ml Ground Black Pepper
- 15 g Fresh Basil Leaves
- 40 g Raw Pine Nuts Almonds, Macadamia or Pecans, toasted
- 15 ml Sugar optional
- 15 ml Balsamic Vinegar
Instructions
Prepare Tomatoes:
- Soak the sundried tomatoes in the olive oil for about 1 hour before use.
- Drain the tomatoes using a sieve or strainer. Do not discard the olive oil - it will be used later in the recipe.
Prepare the Peppadews:
- Preheat the oven to 180C
- Cut the top part of the peppadews off and remove the seeds. Then cut the peppadews in half.
- Mix the peppadews & garlic in a mixing bowl. Coat with olive oil and mix until all the peppadews are covered with oil.
- Scrape the ingredients in the bowl out on a baking sheet. Season with salt and pepper.
- Roast for 25 minutes until the edges just start to blacken.
- Cool to room temperature.
Toast the nuts extra flavor:
- In a medium skillet, toast the nuts over medium heat, stirring frequently, until nice and fragrant, 3 to 5 minutes. Tip the toasted nuts into a bowl to cool for a few minutes.
Make the pesto:
- Combine all the ingredients (except the olive oil) in a bowl of a food processor.
- With the machine running, slowly drizzle in the olive oil.
- Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
- If desired, you can thin out the pesto with more olive oil.
