Dried tomato pesto
Or Pesto rosso
20 sun-dried tomatoes
3 dried red peppers
40 g walnuts
40 g parmesan cheese
2 cloves of garlic
150 ml of grapeseed and olive oil (in total)
Salt and pepper to taste
2-3 sprigs fresh thyme
½ teaspoon dried oregano, thyme, parsley and dill
Soak the dried tomatoes and peppers in boiling water for 10 minutes. Gather in the blender’s beaker (or in a large jar) the drained tomatoes and peppers, the olive oil and grapeseed oil, the garlic, Parmesan cheese, walnuts and spices. Pour about 20 ml of the tomato and pepper water.
Mix the ingredients until smooth. Adjust the thickness by adding more oil, tomato water or parmesan and walnuts. Salt a little salt, having in mind that the dried tomatoes are usually quite salty.
Serve the dried tomato pesto with toasted bread, a salad or some pasta. Can be stored in a jar in the refrigerator for about a week.