There’s nothing better than pesto, ok? And this one is home made. And when I say home, I mean heaven.
I made this pesto the other day with the intention to overuse it in lots and lots of sandwiches and I did just that. But if you don’t want to spend your life eating sandwiches (I get, it!) – it will work as well for pasta, pizza, a salad dressing, risotto – just about anything. Or you can also eat it directly from the little jar (or the food processor) with a tiny spoon. I did not do that.
But it definitely works in sandwiches. And you can have it on a toast for a quick delicious savory vegan breakfast. Top it with more vegetables like artichokes, arugula or even more tomatoes. You can never have enough of these free radical fighting heroes in read.
I used walnuts instead of pine nuts in this pesto, because I’m cheap. Ok, also because I like walnuts and they make me smart, pretty and healthy… Yeah, mostly because I’m cheap. I still don’t get why pine nuts cost more than a kidney.
I’m not very familiar with the magical Italian language which makes even the words “I crapped my pants” probably sound like a song, but I think they call this pesto, Pesto Rosso. And I think Rosso means ossom or awesome.
I should definitely put “Charging for language lessons” on my infinite to do list. Well, I’m positive you appreciate this free advanced language lesson, but you can’t be enjoying it as much as I enjoy dipping my nose into this wonderful pesto. Pretty sure that’s what pesto is made for. Why else would it have an aroma from my dreams?
HEALTH AND BEAUTY BENEFITS
It might be simple and quick, but this pesto is a good addition to make your meals not just tastier, but also healthier. It’s rich in omega-3’s (thank you, affordable walnuts!), Lycopene (thank you also, a little bit overpriced dried tomatoes), vitamin E (thank you, olive oil) as well as anti-viral and anti-bacterial molecules (thank you priceless basil & garlic).
This pesto is heart-healthy and its ingredients have anti-inflammatory, antioxidant and anti-cancer activities. The healthy fats in this pesto help maintain the skin barrier function which is important for keeping your skin moisturized and healthy and the antioxidants prevent wrinkles. This means this pesto is a true anti-aging cream (pls. don’t put this one on your face!).
- 4-5 sun dried tomatoes (soak in water for 30 min)
- 7-8 walnut halves
- 1 garlic clove (optional)
- 1 tbsp olive oil
- 1 ripe tomato
- 1 cup basil leaves
- Soak dried tomatoes in water for 30 min, so they are easier to process. I did that because mine were not in oil, but really just dried.
- During this time let a crushed garlic clove sit in 1 tbsp olive oil, again 30 min.
- Wash and chop tomato, rinse basil leaves.
- In your food processor process walnut halves first.
- After the 30 min, remove garlic from olive oil and take tomatoes out of the soaking water.
- Add to the walnuts in your food processor the garlic-infused olive oil, the soaked tomatoes, the fresh chopped tomato and the basil leaves.
- Process until smooth. My pesto did not need any additional water/fluid, since the tomato, basil and olive oil were enough, but if you need add a tbsp. or 2 water, but don’t overdo it.
- I did not need to add salt, but this depends on the salt-content of the sundried tomatoes, mine were salty. If you need add some salt to taste.
Hope you like the pesto, let me know how it goes!