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Home  ⁄  Recipes  ⁄  type of food  ⁄  easy peasy  ⁄  Sundried Tomato and Rocket Pesto

13.10.2014

1 ratings, avg : 5.00
5

Categories : easy peasy, main dishes, pasta & rice, potatoes & vegetables, Recipes, vegetarian or vegan

A flavourful pesto with sundried tomatoes, rocket (arugula) and a salty yellow Greek cheese called kefalotyri. Great with pasta, of course, but also good as a flavour enhancer for other dishes!

I’m not even sure if I’m allowed to call this pesto since it doesn’t have any nuts in it, but it’s so similar in texture and preparation that it was the best name for it. The flavour combination is something that has stuck with me for years, ever since I tried a pasta dish with these ingredients in a downtown restaurant. It was so long ago that I can’t for the life of me remember the name of the place, or even the exact way this pasta was made. I know it wasn’t in pesto form, but this seemed a good way to prepare something with a similar taste.

As it turns out, the pesto has a lovely strong flavour. And since the quantities here make quite a decent batch, I thought that the leftovers could be frozen in an ice-cube tray and used as flavour enhancers in other sauces, soups, or stews. Of course you’ll want to keep a couple of portions aside and freeze them as is, thus having yourselves a super quick meal sometime when you really need a super quick meal.

Ingredients

180 gr (1 packed cup) sundried tomatoes (preserved in oil), drained well, lightly patted with kitchen paper, and roughly chopped

140 gr (2 tightly packed cups) fresh rocket (arugula), roughly chopped

50 gr Kefalotyri cheese, grated

4 Tbs olive oil

Show me more ideas and suggestions

Cheese

If you can’t find a kefalotyri cheese, you could use parmesan, grana padano or pecorino.
Step 1

Put sundried tomatoes, rocket and cheese in a food processor and while slowly adding the olive oil, pulse until it forms a thick paste.

Step 2

To serve with pasta, boil the pasta as per package instructions and reserve some of the cooking liquid. Put some pesto in the pan you were using (on a lower heat), together with some extra olive oil and the reserved liquid, just enough to loosen the mixture and make it more saucy. Add the drained pasta to the pan and mix well.

1 ratings, avg : 5.00
Link Love

Other pestos with sundried tomatoes
Sundried Tomato Pesto or Spread by Kalyn’s Kitchen
Sundried Tomato Spinach Pesto by Good Life Eats
Sundried Tomato and Kalamata Olive Pesto by I Breathe… I’m Hungry…

So, what do you think? Leave me a comment!

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The Foodie Corner Hi! My name is Eleni. I’m slightly obsessed with recipes, cooking and food in general. So what else was I to do? I started a food blog.

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