Ingredients with Measurements:
- 1 cup sun-dried tomatoes, drained and chopped
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, combine the sun-dried tomatoes, Pecorino Romano cheese, pine nuts, garlic, salt, and black pepper.
2. Pulse the mixture until it is finely chopped.
3. With the food processor running, slowly pour in the olive oil until the mixture is smooth and well combined.
4. Taste and adjust seasoning as needed.
5. Transfer the pesto to a jar or container and store in the refrigerator until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- N/A
Serving size:
- Makes about 1 1/2 cups of pesto
Nutritional information:
- Calories: 130 per 2 tablespoon serving
- Fat: 12g
- Carbohydrates: 4g
- Protein: 3g
Substitutions for ingredients:
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Pine nuts can be substituted with walnuts or almonds.
- Sun-dried tomatoes can be substituted with roasted red peppers.
Variations:
- Add fresh basil leaves to the pesto for a more traditional flavor.
- Use this pesto as a spread on sandwiches or as a topping for grilled meats or vegetables.
Tips and tricks:
- To make the pesto creamier, add a tablespoon of heavy cream or Greek yogurt.
- Toasting the pine nuts before adding them to the food processor will add a nuttier flavor to the pesto.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to one week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pesto in a small bowl or jar with a spoon for easy spreading.
Garnishes:
- Garnish with a sprig of fresh basil or a sprinkle of grated cheese.
Pairings:
- Serve with crackers or bread for an appetizer.
- Use as a sauce for pasta or grilled chicken.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the pesto is too thick, add more olive oil until it reaches the desired consistency.
Food safety advice:
- Make sure to store the pesto in an airtight container in the refrigerator to prevent spoilage.
Food history:
- Pesto originated in Genoa, Italy and traditionally includes basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- This pesto has a tangy and savory flavor from the sun-dried tomatoes and Pecorino cheese.
Serving suggestions:
- Serve the pesto as a dip for vegetables or as a spread on sandwiches.
Related Categories
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Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Italian