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© 2019 by Jing Ma & Sonja Plüss

Yannik's Sun-dried Tomato Pesto

Ingredients and Personal Note

175g almonds whole
3 cloves garlic peeled halved
2 cans of semi sun dried tomatoes
1 can capers
125ml or more Extra virgin olive oil
Salt
Pepper

Yummy yummy for the tummy this goes great with just about anything. You can eat with noodles (basic ;), on bread, or use it to flavor up some vegan risotto. Now we are talking! Things to consider: the capers are not peccary and can be left out, the longer you soak the almonds the better.
 

Yannik's Method

‚ÄčSoak the almonds in boiling hot water for at least 45 min, preferably 1 and half hours and change out the boiling water to keep it hot.
After almonds have soaked, discard the water, add to the the almonds to the bowl of food processor with the peeled garlic gloves and puree into small pieces.
Next drain the sun-dried tomatoes from the oil and keep the oil for use on any other dish but this one. Also drain the capers, discard the liquid. Put all the sun-dried tomatoes and half the jar of capers into the food processor with the almonds and garlic and puree until smooth like paste forms.
At this point it might not be mixing well, slowly add the extra virgin olive oil, until smooth pesto texture starts forming, about 30 seconds.
Stop the blender, scrape down the sides, taste and adjust seasoning with salt and pepper to your liking. Puree for few second and taste. Adjust seasoning if needed.
At this point in the recipe I ask myself, do I want to stay vegan or how do I feel about a little parmigiano? Usually the parmigaino wins and I put in a big hand full finally grated parmigaino and puree a few seconds more.