Frenchi-fied Sundried Tomato Pesto
Dairy-free and Delicious!
Sundried tomato pesto is so much more delicious than it looks…
When doing elimination diets and the like, and having things like diary, soy and yeast removed from the available ingredients, it can feel very limiting. I was thrilled to discover over time that I actually prefer pestos without cheese incorporated into them as the resulting paste is generally brighter and more freshly flavored.
The following recipe is a French take on the delicious Sundried Tomato Pesto recipe by Michelle Tam and Henry Fong from their second Nom Nom Paleo cookbook, “Ready or Not”. I highly recommend checking out this book if you haven’t already. It’s one I refer back to over and over.
For now, I would invite you to give this version a try. It’s a lovely addition to soups such as “Winter Pistou”; as a garnish or topping for purees such as chickpea porridge, grits, polenta - topped with the protein of your choice; mixed with a touch of sherry vinegar and a little more olive oil as a vinaigrette; or layered with softened chèvre as an appetizer served with gluten-free crackers, lightly-toasted baguette rounds or crudités.
Frenchi-fied Sundried Tomato Pesto
Ingredients
1.5 oz Sun-dried tomatoes*
2 cloves Garlic
1/4 C Toasted pine nuts
1 Tbsp Capers, drained
1/2 tsp Herbes de provence
1/2 C Olive oil (extra virgin)
Salt to taste
Method
Reconstitute tomatoes in a bowl of very hot water, covered, for 30 minutes. Remove tomatoes from the now cool water, and squeeze to remove excess water. Place the tomatoes in the bowl of a small food processor or mini-chopper.
Add 2 cloves of garlic, sliced in half, the pine nuts, capers, herbs and a pinch of salt; lock the lid in place and pulse in 5-second bursts to break down and begin to blend the ingredients. Begin to slowly add the olive oil - a bit at a time by opening the lid between processing, or by adding a thin, contstant stream of oil through through the hole in the lid if your processor/chopper has one. The pesto is ready when the mixture is finely-textured and homogenous with all of the oil completely incorporated.
Transfer to a small jar or similar lidded container and store in the fridge for up to 1 week. Any extra that won’t be used within the week can be frozen for up to 6 months. Use an ice cube tray to freeze it in manageable portions.
*I strongly recommend the Whole Foods brand of dried tomatoes for this. I’ve tried other brands and the flavor isn’t nearly as good. I will keep trying other brands and note if I find any others that work as well or better.
