Sun Dried Tomato Pesto

Lately I’ve been really trying to make everything from scratch. Everything from salsas to BBQ sauces to salad dressings. The less store bought, pre-made stuff I cook with, the better. That’s my mentality at least.

As you may know, Katie and I are in the midst of training for our first half marathon. Since we’ve been training 5 days a week and burning a ton of calories, we find ourselves constantly hungry – and tired. So we’ve started to change our diet a bit to help us along, eating more (good) carbs to give us energy and (good) protein to help repair muscle tissue. Good carbs generally consist of whole wheat pastas, beans, apples, corn and root vegetables, while good proteins include eggs, fish, cheese and nuts, just to name a few.

So with a 12km long run in the morning, Katie suggested that we make some pasta for dinner. Great idea. So naturally we made home made linguini with sun dried tomato pesto, roasted mushrooms and goat cheese.

Sun Dried Tomato Pesto
 2 shallots, diced
2 cloves garlic, minced
1/4 cup cashews, chopped
1/4 cup sun dried tomatos, chopped
2 tablespoons tomato paste
1/4 cup red wine vinegar
1/2 cup romano cheese
1/4 cup olive oil
1/4 cup fresh basil, chopped
Salt and pepper to taste 

In a small skillet, sauté the shallots with some oil over low heat for about 10-12 minutes stirring often to prevent burning, until they are golden brown and tender. Remove from heat and set aside.

Add shallots, sun dried tomatos, garlic, cashews, romano cheese, tomato paste, basil, salt and pepper in a small blender, such as a Magic Bullet. Pulse for about 60 seconds. Add the red wine vinegar and olive oil, and blend again until smooth.
Sun Dried Tomato Pesto

Make your favourite homemade pasta (we made linguini) and gently toss in the fresh sun dried tomato pesto until fully coated. Serve with fresh cooked veggies, cheese and red wine.


Better than Ragu? Oh yeah.

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