Looking for an easy way to make delicious pesto – tomato or basil? You are in the right place, follow along, and make it yourself!
Hi Everyone,
Welcome back to my blog!!
Today I am going to make a couple of delicious pestos: sun-dried tomato & basil pesto.
You can use these for various things as: pasta, spreads, dips, salads; and it keeps for about 5 days if properly stored (airtight container – refrigerated).
SUNDRIED TOMATO PESTO recipe
INGREDIENTS:
– 150g of sundried tomatoes (drained from oil)
– 50g of quinoa (cooked)
– 50ml of olive oil
– 50ml of water
– 1 tbsp of maple syrup
– 1 tbsp of lemon juice
– 1,5 tsp of salt
– 2 tsp of pepper
– a pinch of chili flakes
– a bunch of chives
– 5-6 garlic cloves (roasted)
– 25g of walnuts
PREPARATION:
Cook the quinoa in cold water, once up to boil, lower the heat, and cook for 15 minutes.
Roast the garlic cloves (skin on) in the oven for 18-22 minutes on 180°C (360°F) FAN option.
Drain the tomatoes from their oil – you can keep the oil for cooking or salads (great umami taste!).
Once the garlic is roasted, clean it and also drain, and then wash the quinoa in cold water.
Now, it’s time to blend it together, add all the ingredients except for the quinoa, and give it a good blend. Stop halfway to scrape the sides of the blender using a spatula.
At the very end, go ahead and add the cooked quinoa to the pesto, and give it just a quick blend!
One pesto down, one more to go 😉
BASIL PESTO recipe
INGREDIENTS:
– 4 cups of fresh basil
– 1-1,5 tsp of salt
– 1,5 tsp of pepper
– 3 tbsp of nutritional yeast
– 1/3 cup of olive oil
– 1 tbsp of lemon juice
– 50g of roasted pine nuts
– 2 cleaned garlic cloves
PREPARATION:
First, roast the pine nuts in a pan with NO oil!
Your next step is only to put all the ingredients into a blender and to nicely blend it all together!
Enjoy and don’t forget to check out the upcoming video this weekend, where we will be using these pestos to make a filling for homemade arancini.
Enjoy!
Cheers,
Vito
For a video tutorial, check the link below:
