Keeping different flavors of pesto is like having savory treats in your store cupboard and with many ways of using these jars, they won’t last long. So it’s a good thing they’re really easy to make. With this recipe used my own oven-dried tomatoes and a few other ingredients from my store cupboard… which lately seems overflowing. Decided to add Urfa chili flakes known for their sweet and smoky flavor and the umami flavors of aged black garlic. Also, remembered I had roasted garlic in the freezer… why not use some of that too. I really should call this my store my cupboard pesto.
Blended the ingredients together except the black garlic, mixing it in at the end for subtle flavor and contrast in colour, but by all means, blend in if you wish. When finely chopping black garlic the pieces are sticky and tend to clump together, so you might want to use oiled scissors and snip into small pieces. No black garlic, roasted garlic or Urfa chili… no worries, it will still taste delicious. Instead use fresh garlic and chilli flakes with a little heat. Also used the olive oil from the jar the oven-dried tomatoes were in.
A few flavorsome ways to use dried tomato pesto with black garlic which you might like to try are;
Stir a heaping spoonful into homemade hummus.
Thin the consistency of the tomato pesto with some extra olive oil and use as a dressing over steamed baby potatoes for a quick salad.
Smear on sliced bread and make some tasty toasted cheese sandwiches.
When cooking a basic tomato sauce, stir in a spoonful or two at the end to perk it up
Toss a few spoonfuls with freshly cook pasta for a quick bite to eat.
Dried Tomato Pesto with Black Garlic
(makes approx 200ml)
150g dried tomatoes in olive oil or use shop bought
15g pine nuts, (toast if you like)
1/2 cup loosely packed fresh basil leaves
2 tablespoons freshly grated parmesan cheese
3 to 4 tablespoons olive oil
1 large clove roasted garlic
1/8 teaspoon Urfa chilli flakes
1 teaspoon lemon juice
1/4 teaspoon sea salt
1 clove black garlic, finely chopped
How to make:
Add the dried tomatoes, pine nuts, basil, parmesan cheese, olive oil, roasted garlic, chili flakes, lemon juice and sea salt into a small processor. Process the ingredients together until smooth. You will need to stop and clean down the inside of the bowl with a spatula during the process. Scrape the contents into a clean jar or container and mix in the black garlic. You can also blend using a stick blender. Store in the refrigerator for up to a week and use as required. Double the recipe if needed.