• Dried tomatoes are the main ingredient of this pesto sauce. If possible, it is better to use dried tomatoes in olive oil. If tomatoes were not already packed in olive oil, let them soak in warm water for a few hours. This will soften them. To speed up this process, you can soak them in hot water for 20 minutes or until soft.
• Drain and dry tomatoes with absorbent paper to remove excess water.
• Mix the rehydrated tomatoes with the extra virgin olive oil. Extra virgin olive oil should be soft so as not to overshadow the flavor of the other ingredients.
• Cover and marinate for at least 24 hours. Some supermarkets sell crystal jars with this mixture of tomatoes and olive oil to be used in pesto sauce and other Italian recipes.
• Toast the pine nuts in a dry frying pan. Don’t use oil for pine nuts to release their rich aromas, flavors, and oils. Browning pine nuts will enhance the distinctive and delicious flavor of this Italian sauce.
• If you want to stick to the Italian recipe, mix the ingredients using a mortar and pestle. This recipe is more complex than green pesto because tomatoes tend to be harder. The old Italian recipe takes more patience. Crush peeled garlic cloves and add a pinch of salt.
12 sun-dried tomatoes (in olive oil)
100 ml. of extra virgin olive oil
2 garlic cloves
2 heaping tablespoons of grated parmesan cheese
10 leaves of fresh basil
20 grams of pine nuts
A dash of balsamic vinegar of Modena
A pinch of salt (remember the sauce will also have parmesan cheese)