Semi-dried Tomato Pesto with a Hint of Chilli – Dairy Free

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Quick to make and delicious to eat, this Semi-dried Tomato Pesto with a Hint of Chilli is bursting with the flavours of the Mediterranean. You can use shop bought or homemade semi-dried tomatoes; they bring so much depth of flavour and sweetness to the pesto, that I prefer it without the traditional parmesan. Of course, you can add it if you really want to. Andrew is allergic to cheese, so this is a great recipe for me to have on hand.

Can I use ‘past their best’ tomatoes for this recipe?

Yes, if you are going to make home made ‘semi-dried’ tomatoes, then definitely! When I got back from Paris last weekend, I found a rather unreasonable amount of ‘past their best’ tomatoes in the fridge. A little old to eat in a salad, I decided to ‘semi-dry’ them in the oven. I threw some into a salad and the rest I used in this fabulous pesto.

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What different ways can I use pesto?

This pesto is a wonderful condiment to keep in your fridge. You can use it in so many different ways. Think:

• pesto pasta
• on bruschetta
• in salads
• in panini and sandwiches
• drizzled over salads
• on chicken or fish
• in dressings
• in marinades
• with fried eggs
• stirred into hot soup

The options are endless; with Charlotte racing in after work and needing quick meals in the evening and lunches to take to work, a pesto on hand is ideal. It would also be fabulous for Emma at university, if she can be bothered to make it!

How to make Semi-dried Tomato Pesto with a Hint of Chilli – Dairy Free

Collect all your ingredients together:

• pine nuts
• garlic, peeled
• basil leaves, picked from the stalk
• semi-dried tomatoes, either homemade or shop bought
• red chilli flakes
• fine salt
• freshly ground black pepper
• extra oil from the tomatoes or extra virgin olive oil, as necessary

How to make this amazing pesto:

1. Roast the pine nuts in a frying pan over a moderate heat for 2 – 4 minutes, until lightly browned.
2. Add to the food processor with the peeled and chopped garlic. Blitz until finely chopped.
3. Add the basil leaves and blitz again.
4. Add the semi-dried tomatoes and around 1 tablespoon of the oil they are cooked in. Puree in the food processor until everything is smooth.
5. If necessary, add extra oil (either the oil they were cooked in or from the jar or you can use extra virgin olive oil) until you reach the consistency you desire. Add this through the funnel as the food processor is on.

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How thick should this pesto be?

I like to make my pesto quite thick as it is more versatile this way. For example, thick pesto is better for spreading, such as on bruschetta, paninis, chicken or fish. I also prefer it thicker when adding it to pasta and using the pasta water as a thinner. However, if you are using it as a drizzle, or in marinades or dressings, you can thin it using extra oil or even water.

What is the best way to store this pesto?

I keep my pesto in a jam jar (with a lid) in the fridge and cover the top with a thin layer of olive oil. Kept this way, it will last for a good couple of weeks, or even longer, although I doubt it will last that long!

Can you freeze this pesto?

Yes you can. I use either an ice cube tray to freeze it in or measure out 1 tablespoon size scoops and freeze them on baking parchment in the freezer. As soon as they are solid remove the cubes/spoonfuls of pesto and store in an airtight freezer bag or container.

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.