I have decided not to share a known chef's recipe this week, but instead opt for one of my all-time favourites: Red Pesto Sauce. I don't think there is anything that says summe as much as the rich flavour of sundried tomatoes enhanced only by adding parmesan, toasted pine nuts and good quality olive oil. A little seasoning with salt, sugar and black pepper and you will have a delicious meal ready while your pasta is cooking.
Here is my recipe:
180g sundried tomatoes (I like to use any olive-oil-packed variety as the tomatoes will have more moisture)
60g toasted pine nuts
45g parmesan
44g good quality olive oil
Put the sundried tomatoes in a small bowl or your mixer. I only own a hand blender, so if you are in the same situation make sure you use a steep bowl that allows your blender knife to reach the bottom. Toast the pine nuts in a pan without oil. They are going to brown very fast so you might want to keep an eye on them. Put the toasted pine nuts in the bowl wih the tomatoes. Grate the cheese and add as well. At this point you can blend the ingredients. Slowly add the olive oil. You might not need all of it, but the mixture should be a nice paste and quite moist. It is not necessary to make a fluid pesto, as you don't want to drown your pasta in sauce, but coat it.
When you are ready to serve, add a little bit of the cooking water to the sauce to warm it a little. That'll make it easier to coat your pasta evenly.
Here is how my version looks in the end:
Have fun trying and let me know how the recipes are turning out for you!
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