I was going through a pasta phase just a couple of weeks ago and thought back to a time where I used to looove oil-based pasta. I love me a good oil-based sauce because it’s so light, but don’t let the lack of colour fool you, it’s typically concentrated with a lot of flavour.
That being said, I decided to make a sun dried tomato pesto sauce. I usually get a reaction from eating store bought pesto sauce, and felt like experimenting so I made my own pesto sauce swapping out pine nuts for brazil nuts.
In using nuts, I was able to maintain the grainy yet mild and creamy texture (you have to use just the right amount of nuts for this!). It came out great and there was no overpowering taste of either the basil, tomato or oil.
Ingredients:
~ 1 cup of sun dried tomatoes
freshly squeezed lemon
5-6 brazil nuts
1/2 tbsp extra virgin olive oil
handful of fresh basil
himalayan salt to taste
This is a recent video I made on Youtube, and is actually one of my favourite to date. It’s concise and straight to the point. Give it a thumbs up if you have a Youtube account and share with your network. You da bestttt.
This sauce is perfect to store in your fridge for up to 3 days (it’s best to make enough to last you for the day or so). Serve it with penne or zuchinni noodles.
Unsure of how to prepare zucchini noodles? Check out my previous recipe here.
