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OVEN-DRIED TOMATO AND CORIANDER PESTO
Servings
about 1 cup
Ingredients
  • 6 large tomatoes, chopped into 2”X2” pieces
  • 1 cup fresh coriander stalks and leaves
  • 7-8 basil leaves
  • 1 green chilli, chopped
  • 1 garlic clove
  • 1/2 cup mixed nuts (I used almonds, cashews and walnuts)
  • 1/4 cup grated parmesan
  • 1/8 cup + 2 tbsp olive oil
  • 2 tsp olive oil (for roasting tomatoes)
  • 2 tbsp lemon juice
  • Salt, to taste
Servings
about 1 cup
Ingredients
  • 6 large tomatoes, chopped into 2”X2” pieces
  • 1 cup fresh coriander stalks and leaves
  • 7-8 basil leaves
  • 1 green chilli, chopped
  • 1 garlic clove
  • 1/2 cup mixed nuts (I used almonds, cashews and walnuts)
  • 1/4 cup grated parmesan
  • 1/8 cup + 2 tbsp olive oil
  • 2 tsp olive oil (for roasting tomatoes)
  • 2 tbsp lemon juice
  • Salt, to taste
Instructions
  1. Preheat oven to 140 C (280 F) and line a baking tray with aluminium foil.
  2. Toss tomatoes in olive oil and lay them out on a single layer in the oven. Roast until slightly dry but still juicy, about 3-4 hours. Remove and set aside.
  3. Add the nuts and garlic clove to a blender jar and blend to a coarse paste. Add oven-dried tomatoes, chilli, coriander leaves and stalks, basil leaves, parmesan, lemon juice, salt and olive oil and pulse (not continuously blend) a few times.
  4. Scrape down the sides and pulse again until it forms a slightly coarse paste. If it looks too dry, add extra olive oil.
  5. Taste and adjust seasoning. Use right away or refrigerate in an airtight container and use within a week.

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