Sun-Dried Tomato Pesto with Almonds is a very flavorful twist on basil pesto. Great to use on pizza, vegetable tarts, pasta, sandwiches, in omelets, or add to Italian-style soups.
There is nothing like the smell of fresh basil – one of the most recognized fragrances of summer. Basil has become one of the most popular herbs in the garden today. It is my favorite herb, especially in the summer and autumn when vine-ripen tomatoes are available. If you’re not lucky enough to grow your own basil, it can be found in your supermarket. Look for evenly colored, bright green leaves with no sign of wilting or dark spots.
This outstanding Basil Peso with Sun-Dried Tomatoes and Almonds recipe, comments, and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Sun-Dried Tomato Basil Pesto with Almonds Recipe:
The pesto will keep for up to 4 weeks in a covered container in the refrigerator. Pour a thin film of olive oil on top of the pesto to prevent discoloration. For longer storage, do not add the Parmesan cheese until ready to use. Below are some ideas on how to freeze pesto:
Press plastic wrap against the surface of the pesto to minimize any exposure to air and subsequent browning. Refrigerate, tightly covered, for up to two weeks. Before using, leave at room temperature for about 15 minutes.
Spoon the pesto into a foil-lined custard cup; cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packet and store in a freezer bag for up to 2 to 3 months. To use, thaw in the refrigerator overnight, or remove from the foil and thaw quickly in the microwave. Add Parmesan cheese just before serving.
Freeze in ice cube trays. I like to spray an ice cube tray with non-stick spray and fill each space with the pesto. When frozen, remove each cube to a freezer bag. You will be able to take out as many of the pesto cubes as your need. Usually one (1) cube is enough for adding flavor a a red pasta sauce or a pot of soup.
Categories:Basil Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipe Pesto Sauces Tomatoes