Sun dried tomato pesto

Posted on July 22, 2009. Filed under: pizza | Tags: |

A modified version of the traditional Italian pesto for those who love sun-dried tomatoes.

Preparation Time : : 5 mins.

Makes 1/2 cup.

1/4 cup pine nuts (chilgoza) or walnuts, chopped
1/4 cup sun-dried tomatoes, soaked
2 tablespoons olive oil
1 teaspoon chilli powder
salt to taste
1. Lightly roast the pine nuts. Cool completely.
2. Combine all the ingredients in a blender and grind to a smooth paste.
3. Use as required.
If walnuts are used in the recipe, the first step can be omitted.
If you use sun-dried tomatoes which are preserved in oil, do not add the olive oil as mentioned in the recipe.


A great way to preserve tomatoes. Sun-Dried tomatoes are salty, chewy and tangy in taste. They impart a unique flavour to pizza and pasta recipes.

Preparation Time : 10 mins.

Makes 3/4 cup (100 grams).

2 kgs firm red tomatoes
4 tablespoons Sea Salt (khada namak)
1. Wash and wipe the tomatoes.
2. Cut the tomatoes into quarters.
3. Toss the tomatoes with the salt, place on a sieve and leave to dry under the sun.
4. When the sun sets, cover the sieve with a muslin cloth.
5. Repeat for 6 to 7 days till the tomatoes dry out completely.
6. Store the sun-dried tomatoes in an air-tight container.
7. Soak in a little warm water for about 5 minutes and use as required.
Sun-dried tomatoes are available dried or preserved in olive oil.

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