Oven Dried Tomato and Basil Pesto
I love a recipe that can be used in different ways. This tomato based pesto, similar but not identical to the type you’ll find in Sicily, can be used as a dip for veggies, a spread for crackers, in lieu of mayo on a sandwich, or tossed with hot pasta as a sauce. Because the tomatoes are only semi-dehydrated in the oven, they have a fresher tomato taste than sound dried tomatoes you purchase either dried or in olive oil. Freeze any unused pesto.
- 2 cups grape tomatoes, cut in half
- 1 cup packed fresh basil leaves (about 1.5 ounces)
- ¼ cup pine nuts
- ¼ Parmigiano Reggiano cheese
- 3 garlic cloves, minced
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
- Lay cut tomatoes on a baking sheet and place in an oven at 135 degrees until about halfway dried. Alternatively, place in the oven with the light on overnight to dehydrate them.
- Combine semi-dehydrated tomatoes with basil, nuts, cheese, garlic, lemon juice, salt and pepper in a food processor and pulse until finely chopped and well combine. Add olive oil and pulse for a few seconds to incorporate.