Three-tomato pesto

The variety in pasta dishes is endless. We love Italian food, so you can expect lots of Italian recipes from us. Today a lovely suggestion how to make a pesto sauce, served with pasta. It is suitable as a main course for 8 persons.

This dish makes about 400 ml (14fl oz) sauce: half of this is enough to serve with 250 g (8oz) dried pasta, cooked.

Calories per serving: 154 kcal (644 kJ). Fat per serving: 13g

Ingredients

• 4 ripe, fresh tomatoes
• 4 sun-dried tomato halves
• 1-2 cloves garlic, peeled
• 30g (1oz) whole blanched almonds
• 3 tablespoons sun-dried or plain tomato purée
• bunch of fresh basil sprigs (about 30g-1oz)
• 6 tablespoons extra virgin olive oil
• 5 tablespoons pecorino or parmesan cheese, grated
• salt and freshly ground black pepper

Preparation

• Quarter the fresh tomatoes and remove the cores and seeds.
  Roughly chop the fres and sun-dried tomatoes and the garlic.
  Put them in a food processor or blender with the almonds and whizz a little to blend.
• Add the tomato purée, then add the basil leaves and stalks, broken into smaller pieces.
• Whizz for a few seconds. Then, with the machine on low, slowly pour in the olive oil.
  Stir in the grated cheese and plenty of seasoning.
• Cook pasta according to the instructions on the pack. Drain well and put pasta back in the pan.
  Stir in enough sauce to coat the pasta well.

This pesto will keep for a week in the fridge, but is not suitable for freezing.

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