Dried tomato pesto

Course Amuse Italiano, Aperitif, Veganistisch, Vegetarian
Cuisine Italian
Servings 400 grams


  • 300 gr Sun-dried tomatoes
  • 70 ml Azijn white
  • 50 gram Pijnboompitten
  • 1 tblsp Oregano Or wild majoran
  • 5 pcs Basilicum leaves coarsely chopped,
  • 1 tblsp Kappertjes
  • 1 tblsp Peterselie coarsely chopped,
  • 1/ 2 tsp Chilli powder
  • Olive oil


  • Wash the sun-dried tomatoes and pat dry. Bring 2 liters of water to the boil, pour in the vinegar and cook the tomatoes for 6 minutes. Drain and pat dry well.
  • Roast the pine nuts in a small frying pan without oil until golden brown.
  • Puree the tomatoes, herbs, capers, roasted pine nuts and chilli powder with so much olive oil that it becomes a thick smooth paste. Put the sun-dried tomato pesto in glass jars and add more olive oil if necessary.
  • Always keep some sun-dried tomato pesto in the fridge, it can be used in many dishes, for example with bruschetta, in a fresh tomato sauce and in salad dressings.
Tried this recipe?Let us know how it was!
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