Pesto dried tomato

Pesto (ital. Pesto, from pestato, pestare - stomp, grind, crush) comes from Northern Italy, from Liguria, mainly from Genoa (pesto alla genovese). It is believed that pesto has been known since Roman times, but the first documentary evidence of the preparation of this sauce is referred to 1865.

Classic Pesto alla Genovese is made with a marble mortar and wooden pestle, from Basil grown in the vicinity of Genoa, salt, seeds, pine nuts, garlic, Ligurian extra virgin olive oil (first pressing) and Pecorino cheese. In cheaper versions of the sauce instead of pine seeds used walnuts or cashew nuts, Pecorino also replaced by a cheaper cheese (Parmesan or Grana Padano).

Pesto is usually has a specific green color, but there is a kind of red sauce when the sauce is also added dried in the sun tomatoes.

Most often pesto is used with pasta when cooking soups, crackers, or spread on bread.

Ingredients:

1/2 Cup dried tomatoes
1 Cup vegetable broth


1/2 Cup Basil (fresh)


1 garlic clove


1/4 Cup Parmesan cheese


2 tbsp. pine nuts


1 tbsp olive oil


1/4 tsp. salt


1/4 tsp. white pepper (ground)


1 tsp. cornstarch

Method of preparation:

In a small saucepan, pour the tomatoes, vegetable broth and bring to a

the boil. Remove the pan from the heat and allow to infuse for about 10 minutes.

Pour

broth with tomatoes in the bowl of a blender, add fresh Basil, garlic, Parmesan, pine nuts, olive oil, salt, white pepper. All chop, pour into a bowl and

put away.

The remaining ingredients, pour a half Cup

broth, put starch, stir and bring to boil. Cook 1

minute. Add the tomato mixture and stir. The sauce can be stored in the

the refrigerator for 3 days.

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