Basil and Dried Tomato Pesto |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A friend made up this pesto as stuffing for wild boar ham involtini. I didn't like the bbqed wild boar ham, but fell in love with the pesto... The two bunches basil are the amount of two 6'' pots :-) The amount of garlic is a guess as well as the amount of olive oil. Small cloves will require more, very large cloves perhaps less. Just try how strong it smells and tastes; it's easier to add another clove than try to remove one when already blended. I use to have the whole bottle of olive oil on the desk and start with about one cup, then add more until the consistence seems creamy enough. Ingredients:
2 bunches fresh basil |
100 g sun-dried tomatoes |
100 g pine nuts |
100 g parmesan cheese or 100 g pecorino cheese |
10 garlic cloves |
1 cup olive oil, plus |
additional olive oil |
Directions:
1. Place basil leaves, tomatos, pine nuts, roughly chopped parmesan or pecorino, garlic and 250 ml olive oil in a food processor.
2. Process until everything is very finely processed.
3. Try if it's enough garlic; if not, add more to taste.
4. Add more olive oil, until you get a very smooth paste.
5. Store in airtight glass container or jar in the fridge.
6. You can freeze it, too, but I already stored it up to three months in the fridge.
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