Sun Dried Tomato and Purple Basil Pesto

Recipe from What's For Lunch, Honey?     


200g sun-dried tomatoes
50-60g Romano cheese, grated
Small bunch of purple basil
2-3 tablespoons pine nuts
4-5 garlic cloves
2 tablespoons fresh thyme
Salt and pepper
180ml extra-virgin olive oil


Place the sun-dried tomatoes in a bowl and fill enough water to cover the tomatoes. Allow to reconstitute until soft, about 20 minutes. Drain.

In a food processor, pulse together sun-dried tomatoes, Romano cheese, basil, thyme, pine nuts and garlic, until well chopped. Leave the food processor running and gradually drizzle the olive oil. Process until a smooth paste forms. Salt and pepper to taste.

Note: Stored in jars the sun-dried tomato pesto will keep in the refrigerator for up to 2 weeks.

Tip: You can substitute the pine nuts with walnuts, cashew nuts or macademia nuts. You can use a variety of basil, like Thai basil or lemon basil or simple substitute the basil with wild garlic or rucola for a completely different aroma.