Sometimes Often a meal may be easy… Specially after a day of hard work. Pasta pesto to the rescue! Honestly, I could eat this every day, but it’s not that healthy. Of course you can add as much vegetables as you want, it’s very tasty too. But I choose to have a simple pasta pesto with some arugula. The nice thing about this recipe is that it’s not any pesto. No, it is so much more. By roasting the sunflower seeds, you get a new pesto dimension. One that will make your mouth water and makes you enjoy every bite.
If you do have some extra time, you can dry the tomatoes in the oven (or in a dehydrator, but I don’t have one), together with some garlic and herbs. Otherwise you just use a jar of sundried tomatoes, because it has to be a fast meal.
Curious? Try it, it doesn’t take that long!
Roasted Red Pesto
1/3 cup sunflower seeds
1 full cup cherry tomatoes (or 1 280g jar sundried tomatoes on oil)
2 cloves of garlic
basil (+ other herbs)
Fresh dried tomatoes: slice the cherry tomatoes in 2 or 4 slices and spread them on a baking sheet. Cut the garlic in very thing slices and add them, together with the basil, to the tomatoes. Drizzle some olive oil over the tomatoes. Put it in the oven on the lowest temperature (about 100°C) for a couple of hours. I take a look after 2 hours and decide if it’s okay or not, and mostly add some more time.
Roast the sunflower seeds on a high fire in a pan. Stir, because otherwise your seeds will burn. You’ll know when they’re roasted by the delicious scent and because they turn darker brown.
Once they’re cooled, you add them to a food processor or blender. Add the fresh dried tomatoes or sundried tomatoes.
When you use the sundried tomatoes, add the whole pot, including the oil. You then add the garlic and basil.
Add some pepper to taste, mix and your pesto is done.