Cherry Tomato Pesto Dry

I was there to prepare the classic dried tomatoes seasoned and preserved oil when I opened the parcel of cherry tomatoes dried house morana and I tasted one. I could not confine myself to this, they are too delicate, soft and tasty. That's when I take a look in the pantry to see what I had and what I could invent. the result? A magnificent tomato pesto, dry, tasty, fragrant, full-bodied and suitable for any use. To try on a toast but also as a condiment for an excellent dish of pasta. You will be captivated by the Mediterranean taste of this pesto thanks to the quality of the ingredients used. Let's see how to prepare this delicacy in 5 '.


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250 grams cherry tomato dry House Morana
1 tablespoon of capers
1 bunch of fresh parsley
1 chilli
3 tablespoons of kernels of freshly shelled walnuts
E.V.O. Oil Q, B,

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Put all the ingredients inside the mixer and mix for 1 ' until you get a grainy but creamy compound. If necessary, add oil until you reach the desired consistency. Just finished, we transfer the pesto into the jars to preserve it.
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Even this pesto, as well as that of basil, can be easily stored in sterile jars as long as it is completely covered with oil to avoid the forming of moulds.
If you happen to use a dry tomato that is hard, rinse it under running water then mettetolo to boil for 5 ' in water and vinegar so it will reach the same consistency of cherry tomato dry house morana.
If you have dried tomatoes dressed and preserved oil, use them as they are.

Enjoy your meal!!!!!





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