Sunday, December 30, 2007

Sun-Dried Tomato Pesto

As a thank you from Peak of Chic, I received a lovely little parcel from Atlanta. It contained some yummy goodies from Bella Cucina, Artful Food. I am a devout fan of pesto and I now was in posession of jars of artichoke lemon pesto and sun-dried tomato pesto.
The artichoke pesto was bright-tasting with just a hint of the lemon's sharpness. The sun-dried tomato pesto tasted like summer! Clear and clean tomato flavours along with a good olive oil and just a hint of garlic. I served the pestos with "home-made" flour tortilla chips and had some water biscuits so as not to compete with the pestos' stronger taste.

This afternoon, my siblings are meeting up at our mother's house to celebrate Christmas a little late. I've been tasked with bring the starters, so tried my hand at making sun-dried tomato pesto.

It's simple... a jar of sun-dried tomatos, good olive oil, garlic, parmesan cheese and pignoli. Actually, I skipped the nuts since my brother's allergic. Just put everything into the food processor and whiz it until it's a pasty texture. Make sure you add the oil from the tomatos because that will deepen the taste.
As for the chips, just buy either flour or corn tortilla flats from the store - you can get them anywhere these days. I got mine at the local Giant. Cut them into wedges and brush with a little olive oil. Sprinkle with sea salt and bake for 13 minutes at 300 F. The corn chips will be crunchier than the flour ones.

Dip. Eat. Enjoy. Repeat.

Check back soon for our oyster-eating adventures... a 25-year saga, and also Hoppin' John for New Years.

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