Sun Dried Tomato Pesto - Home made

 
Who doesn't like Pasta ? I do like it many a times but not the cheese part in it, but my kids love Pasta, Yes I know you would say of course all the kids love pasta especially I think children living abroad, that is what I have noticed children from  my friends and family most of them who go to nursery / child minders love pasta. My sister's daughter loves Indian food as well, 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 love pasta, especially a twin daughter, I always have stock of pasta packets at home, they are made with whole wheat but you can also get whole meal brown pastas as well, which still is not her cup of tea.., I am still trying on that side... but I have not yet succeeded !!.
I make different kind of pasta sauces and different types of pesto as well ( I know I have not posted them they are still lying in my drafts ) sometimes I need a drive to post my recipes like this one.  So, I made them again for this bread.  So thought let me post with new photos rather than the old scrappy ones, but definitely I am not happy with these ones either, I should make a light box soon so I can get good photo
s at night and when I don't have natural light during the day in winter.  Ok let me get back to the recipe I always get away from the main topic in discussion right ? so coming back to the recipe..

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..,