Back in the day, probably in West Africa, I saw a fantastic photo of sun dried tomato pesto in one of my magazine subscriptions; Gourmet, Bon Appetit or Food and Wine. I wanted to make it so badly, but sun dried tomatoes were not available where ever it was I was living.
I copied down the recipe and filed it in my Hotmail with other “I wish I could” recipes. There are some great recipes in that file! It’s like Christmas!
Unfortunately, I was having one of those days and the only thing I wanted to make was the pesto. Nothing else, just the pesto. Eat it plain out of the bowl? Pesto on bread?
Okay, okay I had some fresh pappardelle and used that but it did seem like an effort in the beginning. It felt like I HAD to cook and not like I WANTED to cook. Don’t you just hate that? It might have had something to do with the pasta pot and strainer that I knew I would have to wash afterwards. I am a resentful dishwasher. But it’s over now and the kitchen is clean 🙂
This morning I WANTED to make something from the leftover quail eggs, salsa and vegetable medley of yesterday and it was fun and good. I just put some of the vegetables in the bottom of a ramekin, sliced the hard boiled quail eggs on top, sprinkled on grated cheese, reheated it in the microwave and dolloped on salsa. Fantastic!
I made a few changes to the pesto recipe but I forgive myself 🙂
Sun Dried Tomato Pesto
8.5 oz jar of sun dried tomatoes in oil, drained
1/4 cup pine nuts, toasted
2 tbsp roquette, chopped
1/2 tsp salt
1/4 tsp pepper
1/2 cup olive oil
1/4 cup Parmesan, grated
Chop the tomatoes, pine nuts, roquette, salt and pepper in a food processor, then with the motor running, add the olive oil in a stream. Put into a bowl and stir in the cheese. Serve with fresh, cooked pasta.