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Thursday, 24 January 2013

Sun Dried Tomato Pesto - Home made


PASTA, has become a part of our life these days, I prefer them than the ready made noodles, As I can cook it with loads of Ingredients and lots of vegetables.  You also get whole wheat Pasta which is really good, My kids have started liking them, Pasta is a staple food in Italy, which has become so popular all over the world, kids just love them.  When you are living abroad and if you are a vegetarian eating food in restaurants in limited and we always have pasta in our menu!,  My friends and family living here say that their children eat pasta more in nurseries / child minders, My sister's  daughter loves Indian food , but when you ask her what you want to eat she says can you make pasta ?,  My kids were not born here but they still like pasta, especially  twin daughter, I always have stock of them at home, they are made with whole wheat but you can also get whole meal brown pasta as well, which still is not her cup of tea.., I am still trying on that side... but I have not yet succeeded !!.
Pasta is basically eaten using sauces and pestos, It is so versatile you can change with whatever you prefer to eat.  This is one such pesto which is quite tasty .
I make different kind of pasta sauces and different types of pesto as well , I had to make this pesto again especially for this bread I baked.
Bread was so delicious and kids loved it.

SUN DRIED TOMATO PESTO




INGREDIENTS:
1/2 Cup Sun dried  chopped Tomatoes in oil ( minus the oil )
1/4 cup fresh Basil leaves
1 Fresh Red chilli
3 to 4 cloves of Garlic
7 to 8 Cashew nuts lightly toasted
1 tbsp Parmigiano Reggiano ( optional )*
1/2 tsp Salt
4 tbsp of Olive oil


METHOD:
Take out Sun dried Tomatoes from oil, chop them into pieces for easy grinding and drain them on a paper for few minutes, until the time you get your other ingredients ready.
I have said 1/4 cup that is around 20 to 25 leaves Basil leaves
Remove the skin from the Garlic
Toast cashew lightly on a dry skillet for a few minutes this helps in releasing its oil and also helps for staying longer when stored.
Toast Chopped fresh Red chilli in a tsp of oil for a few seconds, this helps in removing the moisture in it.
Take all the above said Ingredients in a food processor / Mixer and blend them with Olive oil adjust salt and puree them together.
Now our Sun dried Tomato Pesto is ready to rock...

VARIATION:
* I have used just one tbsp of Parmigiano Reggiano as my kids are not very fond of this cheese you can add an other 2 tbsp of this cheese.
You can use Pine nuts which is authentic, Almonds, Brazil nuts, Macadamia nuts too..
You can use Green chilli than the Red chilli
You can omit Fresh chillies and use 1 tsp of Pepper corns.

USES:
You can use it in making pasta, breads, Noodles, Bruschetta, Bread Toast, Frittata, Tarts etc..,


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