This is a burst of summer sunshine during the gray, gusty November chill.
3 oz package sun-dried tomatoes
1/4 c golden raisins
Soak in hot water 15 minutes, drain (retain the liquid), set aside.
1 large bunch basil (a generous two cups of tightly packed leaves)
1/2 bunch of parsley
The amount and balance of the green herbs isn’t critical; use what you can get. In November, you’re only likely to find parsley.
3 cloves garlic
A couple tablespoons of the soaking liquid
Olive oil, about 1/2 cup
1/2 pecorino romano cheese
2 oz chestnuts (about 6; I find these in the local Korean grocery store in a foil pouch. If you can find them, use other nuts of your liking.)
1/2 cup pistachios
1 tsp salt
Optional additions: capers, olives
Start by processing the green herbs. Add the tomatoes and raisins, with a bit of the liquid, and process until coarsely chopped. Add garlic, cheese, chestnuts, pistachios, salt (olives and capers, if you’re using them) and process again until a paste has formed. With the processor running, add the olive oil until a smooth paste is achieved. Taste for seasoning, and adjust as necessary.
Dress a pound of rigatoni with the pesto, adding a bit of the pasta cooking water as needed to ‘loosen’ the dish. Mix well. Pass cheese at the table. Garnish with chopped parsley, if desired.
Sunday, November 24, 2013
Sun-dried tomato pesto
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.