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Le Chaudron recipe
Pesto rouge aux tomates séchées
Sun-dried tomato pesto
⏱ 15 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)sun-dried tomatoes in oil
150 ml (⅔ cup)extra-virgin olive oil
50 g (2 oz)sliced almonds
50 g (2 oz)finely grated Parmesan
3 clovesgarlic, crushed
1bunch of fresh basil
1 tbspbalsamic vinegar
1 pinchfreshly ground pepper
- 200 g (7 oz) sun-dried tomatoes in oil
- 150 ml (⅔ cup) extra-virgin olive oil
- 50 g (2 oz) sliced almonds
- 50 g (2 oz) finely grated Parmesan
- 3 cloves garlic, crushed
- 1 bunch of fresh basil
- 1 tbsp balsamic vinegar
- 1 pinch freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the oil-packed sun-dried tomatoes, keeping a little of the oil.
- Toast the sliced almonds in a large dry skillet for 3 minutes, stirring, until evenly golden.
- Put the drained tomatoes, toasted almonds and crushed garlic in a food processor.
- Pulse for 30 seconds to a coarse texture.
- Add the grated Parmesan, fresh basil and balsamic vinegar.
- With the machine running, drizzle in the extra-virgin olive oil.
- Season with freshly ground pepper, transfer to a jar and refrigerate.
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