Pesto is an extremely versatile sauce as I've just discovered. It goes with just about anything including a crunchy slice of baguette, bruschetta or even pasta. I've only ever had store bought pesto, so this recipe was a complete revelation to me. Trust me when I say that you will NEVER be buying the store bought variety again. This pesto is wonderfully frangrant, super tasty and a cinch to make. The great thing about this recipe is that it's so versatile. No balsmic vinegar or parmesan cheese in the pantry?....No worries. I'm sure it will taste yummy without it. Love pine nuts with a vengeance? Double the amount and it will probably taste even better. Let your imagination run wild with this sauce and add or remove ingredients as you please. I'll be posting an appetiser recipe in the next few days which makes use of this sauce to perfection so watch this space! In the mean time, I'll be slathering this on any bread that crosses my path.
1 cup packed sun dried tomatoes
1/2 red onion, roughly chopped
3 garlic cloves
2 tbs pine nuts, lightly toasted
1/4 cup grated parmesan cheese
2 tbs chopped coriander
splash of balsamic vinegar
1 tsp dried basil (fresh would probably taste better)
1/2 tsp black pepper
salt to taste
olive oil, approx. 1/2 cup (I used the oil that the sun dried tomatoes were soaked in)
Add all the ingredients and half the oil to a hand mixer and whizz. Keep adding oilve oil until the desired pesto consistency is reached (I ended up using approximately half a cup). Make sure you mix it once or twice while blending so all the bits are blended and not whole. This will keep in an airtight container in the fridge for a week or so. It can also be frozen.