Tomato Lime Pesto

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This simply made pesto has a multitude of uses. We love it on top of Cheddar Shortbread Hearts for an elegant appetizer. But a dollop in a soup or stew that needs a little zip is perfect, too. Or try some on pasta, or spread a little on crostini and top with a bit of fresh mozzarella.

Tomato Lime Pesto
Prep time: 
Total time: 
 
Yields about 2 cups
Ingredients
  • 1 cup packed sun-dried tomatoes (not oil-packed)*
  • 1 cup almonds
  • 1 fresh chile pepper, coarsely chopped, seeded for a milder "hot"
  • 1 cup chopped fresh tomatoes
  • ¼ cup fresh lime juice, more to taste
  • salt to taste
Instructions
  1. In a small heatproof bowl, cover the sun-dried tomatoes with boiling water and set aside to soften for 10 to 15 minutes,
  2. Meanwhile, toast the almonds in a single layer on an unoiled baking tray at 350° for 8 to 10 minutes, until fragrant and golden brown.
  3. Cool for a few minutes, then coarsely chop them.
  4. When the sun-dried tomatoes are soft, drain them well.
  5. Place all of the ingredients in a food processor and pulse until you have a fairly smooth paste.
  6. Add additional lime juice and/or salt to taste.
Notes
* We prefer the ones preserved with salt, not sulfites. Their red color is not as bright but their flavor is superior. The only caveat is to add salt judiciously. Stored in an airtight container and refrigerated, this pesto will keep for 3 or 4 days.

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