With our red Pesto, we open a new section dedicated to « scratch cooking ». A project we both had on our list of 2016 good resolutions, and which should allow us to gradually erase processed food from our kitchens.
We would like to , ideally, go with the fruits and vegetables of our region, prepared with what we have at our disposal in the kitchen. Homemade dried tomatoes in winter, in Alsace, should no longer be a dream.
That being said, eating healthier, more economic and more ecological costs considerable time. We too, sometimes, yield to over-packaged triangle sandwiches during our lunch break. But the will to eradicate these habits is there, and that’s already a start.
With this new section, we will train, and especially encourage ourselves to find simple solutions for making (and preserving) the (almost) identical of our favorite supermarket products. For me, the to-do list is already long: breads, Cheese, mayonnaise, ghee, jam …
Today a red Pesto made from dried Tomatoes and roasted Red Bell Peppers!
15cl Olive oil
3-4 cloves of Garlic
2 branches of thyme
4 Red Bell Peppers
A handful of Sunflower seeds
Half of a Lemon’s juice
Salt and Pepper
First prepare the dried tomatoes a day or two in advance: Begin by cutting the Tomatoes into quarters.
Spread the Tomato slices on a baking tray. Pour a little bit of olive oil and salt on all Tomatoes.
Place the tray in the oven for four hours on 100 ° C.
Put the dried Tomatoes in a jar and cover with olive oil. Add 3-4 garlic cloves and thyme. Let them rest for at least a day.
Cut the Red Bell Peppers into quarters. Remove the thorns.
Roast the Bell Peppers in the oven for an hour and half on 150 ° C.
Place the roasted peppers and all of the dried tomato jar in a blender. Add the sunflower seeds, lemon juice, salt and pepper. If the texture is not creamy enough you can add more olive oil.
You can keep your pesto for about four weeks in a canning jar (in the fridge of course).