This tomato pesto combines 120 g oil-packed sun-dried tomatoes with 30 g Parmesan, 30 g sunflower seeds, garlic and half a chilli. Tomato paste and dried herbs round out the mixture. The Thermomix® preparation takes about 10 minutes and makes one batch.
Start with the Parmesan
Cut the 30 g Parmesan into pieces and grate it for 15 seconds at speed 10. Transfer it to a separate bowl. It goes back into the mixing bowl for the final blending step.
Sunflower seeds, garlic and chilli
Peel 2 garlic cloves and chop them with half a chilli pepper and 30 g sunflower seeds for 5 seconds at speed 8. The base recipe uses sunflower seeds, rather than pine nuts.
Add the tomatoes and dried herbs
Return the reserved Parmesan and add 120 g sun-dried tomatoes in oil, 1 tsp tomato paste, ½ tsp salt, ½ tsp dried oregano, 1 tsp dried basil and 70 g olive oil. Blend for 10 seconds at speed 5. Use oil-packed tomatoes as listed, rather than fresh tomatoes or dry, unpacked tomatoes.
The ingredient list specifies dried oregano and dried basil. Keep these measured ingredients for the base recipe. The olive oil is an additional measured 70 g, separate from the oil in which the tomatoes are packed.
Serving ideas
Stir into cooked pasta or spoon onto slices of spelt baguette. This is a concentrated sauce, so start with a little and add more to taste.
Keep refrigerated
Refrigerate promptly and use by the following day, or freeze promptly in portions for longer storage. A layer of oil does not make the pesto suitable for storage at room temperature. See the BfR guidance on homemade herbs and vegetables in oil.
Sun-Dried Tomato Pesto with the Thermomix®
Ingredients 0 / 10 ✓
- 30 g Parmesan
- 2 garlic cloves
- 1/2 chilli pepper
- 30 g sunflower seeds
- 120 g sun-dried tomatoes in oil
- 1 tsp tomato paste
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 70 g olive oil plus a little for the surface, if desired
Instructions 0 / 4
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1
Grate the Parmesan.
Cut the Parmesan into pieces, put it into the mixing bowl and grate for 15 seconds/speed 10. Transfer to a separate bowl and set aside.
- 30 g Parmesan
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2
Chop the garlic, chilli and seeds.
Peel the garlic. Put it into the mixing bowl with the chilli and sunflower seeds. Chop for 5 seconds/speed 8.
- 2 garlic cloves
- 1/2 chilli pepper
- 30 g sunflower seeds
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3
Blend the pesto.
Return the reserved Parmesan. Add the sun-dried tomatoes in oil, tomato paste, salt, dried oregano, dried basil and 70 g olive oil. Blend for 10 seconds/speed 5.
- 30 g Parmesan
- 120 g sun-dried tomatoes in oil
- 1 tsp tomato paste
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 70 g olive oil
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4
Transfer and refrigerate.
Spoon into a clean, dry, lidded container. If desired, cover the surface with a little extra olive oil. Refrigerate promptly and use by the following day, or freeze promptly in portions for longer storage. A layer of oil does not make the pesto suitable for storage at room temperature.
- 70 g olive oil
Serving: Serve with pasta or baguette.
Refrigerate promptly and use by the following day, or freeze promptly in portions for longer storage. A layer of oil does not make the pesto suitable for storage at room temperature.
