Basil pesto has its exquisite herbaceous appeal however sun-dried tomato pesto or Pesto Rosso as it is known in most parts of Southern Italy, has a sumptuously sweet tangy flavour. This recipe has the addition of a few fresh oregano leaves to give a subtle herb hint and cashews were used instead of almonds or walnuts. Another breezy meal that is deliciously glorious and savoury, and even better the next day, if there are any leftovers.
Sun-dried Tomato Pesto
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1/3 cup unsalted cashew pieces
2 large cloves of garlic, roughly chopped
1 cup lightly packed fresh basil leaves
1 cup julienne style sun-dried tomatoes
5 - 6 fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup extra olive oil
1/2 cup grated Parmigiano Reggiano cheese (not parmesan)
Using a food processor, chop the cashews and garlic together.
Add the basil leaves, sundried-tomatoes, oregano leaves and salt and pepper and blend together until finely chopped.
Keep the food processor running and slowly add the olive oil. Then add the Parmigiano cheese and blend until smooth.
Store in an air tight container with a thin layer of olive oil on top to prevent browning. The pesto will keep in the refrigerator for about a week or freeze for up to 6 months.
Notes: If you cannot find Parmigiano Reggiano cheese then use another cheese such as Pecorino Romano, Pecorino Sardo, Gana Padano or Parmesan. You can substitute the cashews with almonds. If you have whole sun-dried tomatoes I recommend to roughly chop them a bit before using them.