The summer dishes extravaganza continues with this sunny recipe. Four ingredients, minimal preparation time and plenty of flavor, what more?
I have created this recipe because my parents brought me a significant amount of almonds from Sardinia. I wanted to use them quickly, before they become rancid. Originally, I wanted to make a pesto for pasta. The result turned out too thick to mix properly with tagliatelle, and its flavor too pronounced for a main course. However, with its texture between tapenade and hummus, I find this pesto is perfect with toasted bread or grissini. That is how my pasta sauce became an appetizer.
This preparation can also be used to give a gourmet touch to your vegetarian quiches and pies: spread a generous mount of pesto on your precooked dough before topping according to your favorite recipe. Guaranteed success! You can also use it to enhance the flavor of your savory bowlcakes 🙂
Almonds, sun-dried tomatoes and olive oil are the main ingredients of this recipe. They are enhanced by a touch of fresh garlic, which gives them spicy touch.
Nutritionally, almonds are recognized as a super food because of their high phytosterol, monounsaturated fats, vegetable protein, soluble fiber, vitamins and minerals content. Clinical studies have also demonstrated the positive effect of almonds on blood cholesterol levels.
Sun-dried tomatoes are high in lycopene, a soluble carotenoid pigment that gives them a red color. It is a strong antioxidant, studies of the World Cancer Research Fund International indicate that it has a protective effect against prostate cancer. Other studies have shoen that frequent consumption of foods containing lycopene is also linked with lower diabetes, cardiovascular disease and osteoporosis risk.
Sun-dried tomatoes and almonds are dry foods and difficult to blend, a good food processor or blender mix is requiered to make this recipe. I recommend soaking almonds and sun-dried tomatoes for 15 minutes in warm water to rehydrate them a little and make blending easier. If you want to get a smoother texture, remove the almonds skin after soaking, it will go very easily.
Sun-dried tomato and almond pesto will keep for a week in the refrigerator. Be sure to cover the preparation of olive oil to protect it from oxidation, and keep in an airtight container.
- 100 gr almonds, soaked
- 100 gr dried tomatoes
- 1.5 dl extra virgin olive oil
- 1 clove garlic, crushed
- Soak the almonds and tomatoes for 15 minutes in warm water. Drain thouroughly.
- Remove almonds skin (optional).
- Put the soaked almonds, dried tomatoes, olive oil and crushed garlic clove in a food processor. Blend until smooth. Scrape sides of bowl once in a while if necessary.