Homemade basil pesto and sun-dried tomatoes

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Ingredients for sun-dried tomatoes:

  • 3kg tomatoes
  • 0,7l canola oil
  • 1 tablespoon dried oregano (GF)
  • 1 tablespoon dried basil (GF)
  • 1 tablespoon dried rosemary (GF)
  • 6 cloves garlic, peeled
  • 5 tablespoons white wine vinegar
  • 2 tablespoons sea salt

 

 

 

Scenario:

Preheat the oven to 95°C. Wash the tomatoes. Using a knife halve them lenghtwise. Scoop out and discard the pulp using a spoon. Place the tomatoes in a single layer on a non-stick baking sheet, sprinkle with sea salt. Dry them in the oven for around 9hours (the drying time depends on the size of the tomatoes – they are ready once dry and pliable, but not crispy).

In a skillet heat canola oil – it should be warm, but not hot! Hot oil will burn your tomatoes.

Place dried tomatoes in a large bowl, toss in herbs and white wine vinegar. Transfer a few tomatoes to a jar, but only to fill a half of it. Add one clove garlic. Add warm canola oil to cover. Screw the lid on tightly. Repeat with other jars until all the tomatoes are used.

Leave for a few days before consumption. Keep in a cool dry place, away from the direct sunlight.

Makes around 6 jars.

 

Ingredients for basil pesto:

  • 1 cup grated Parmesan cheese (GF)
  • 1 cup roasted pine nuts (GF)
  • 4 cups fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 2 cloves garlic, chrushed
  • sea salt
  • freshly ground black pepper (GF)

  

 

Scenario:

Prepare the pesto: place the basil leaves and pine nuts into the bowl of a food processor and pulse for about 2 minutes. Season with salt and pepper to taste. Add the rest of the ingredients except olive oil and pulse again until the pesto is well blended. Add slowly olive oil and pulse again. Transfer to jars, keep in a fridge for up to a week.

Makes around 3 jars.

 

 

GF – make sure the ingredient doesn’t contain traces of gluten!

 

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Prepare the pesto: place the basil leaves and pine nuts into the bowl of a food processor and pulse for about 2 minutes. Season with salt and pepper to taste. Add the rest of the ingredients except olive oil and pulse again until the pesto is well blended. Add slowly olive oil and pulse again. Transfer to jars, keep in a fridge for up to a week.

Makes around 3 jars.

 

 

GF – make sure the ingredient doesn’t contain traces of gluten!

 

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One Response to Homemade basil pesto and sun-dried tomatoes

  1. Drage says:

    Wow! I love it!

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