| Sun-dried Tomato Puree
Makes 8oz / 225g
Ingredients
8oz/225g sun-dried tomatoes preserved in oil
Method
1. Put
the tomatoes in a food processor and blend until smooth. Store in a
jar,
in the
fridge and use when tomato purée is required
in a recipe.
Sun-Dried
Tomato Pesto
Makes about one 1lb/450g jar
Ingredients
1 lemon
2 garlic cloves
8oz/225g sun-dried tomatoes
6oz/175g blanched almonds
1 handful flat-leaved fresh parsley
1 handful fresh basil
8floz/225ml extra virgin olive oil
6oz/175g freshly grated vegetarian parmesan cheese
salt and pepper
1. Using a potato peeler, remove zest from the lemon and put
in a food processor. Skin the garlic and add to the lemon zest with the
tomatoes, almonds, parsley and basil. Process.
2. With the machine running, slowly pour in the oil. Pour the
sauce into a mixing bowl and add the vegetarian parmesan cheese, salt
and pepper.
3. Pour into a sterilised jar and use diluted with a little cream
as a sauce for pasta.
Rocket
Pesto
Makes about one 1lb/450g jar
1 lemon
1 garlic clove
2 large handfuls of rocket
3oz/75g walnuts
3oz/75g blanched almonds
6oz/150g freshly grated Pecorino cheese
1tsp/5ml balsamic vinegar
salt and pepper
7floz/200ml extra virgin olive oil
1. Using a potato peeler, remove zest from the lemon and put
in a food processor. Peel the garlic and add to the lemon zest with the
rocket, walnuts, almonds, Pecorino cheese, vinegar, salt, pepper and
oil. Run the machine until the mixture is smooth.
2. Pour into a sterilised jar and use in dressings, sauces and
on pasta.
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