Sun-dried Tomato Pesto with Rosemary and Thyme

by eat in my kitchen

Dried Tomato Pesto on Focaccia

7:1! That was a crazy night and I still can’t believe that Germany beat Brazil in the semi final with such an unbelievable result. After the 3rd goal I thought I was dreaming, and it went on, and on and on! Although I’m not the biggest football fan even I couldn’t keep my eyes off the game!

Time to calm down now, and nothing relaxes me more than a nice portion of carbohydrates! Luckily it’s Sandwich Wednesday again and after last weeks fruity and sweet roast apricots on Malin’s delicious turmeric bread I felt like something hearty again, a concentrated sun-dried tomato pesto with rosemary and thyme spread on an oily focaccia bun. I love this rich pesto just as much mixed with spaghetti, therefore I always prepare a big bowl to last for a few days and include at least one pasta meal. It’s great on pizza too and I’m sure there are a few other combinations you can come up with!

I always buy Maltese, Gozitan or Italian dried tomatoes. The ripe fruits taste so intense when they dry up under the Mediterranean sun, a bit oily and salty through the sea salt that helps the drying process. Before I throw them in the food processor I cook them in a bit of water for just a minute to soften them and rinse off excess salt. I purée them together with some pine nuts, garlic, fresh rosemary and thyme, olive oil and a bit of the salty liquid used to cook the tomatoes. Sometimes I add some fresh chili or cumin, basil is nice too! It’s one of these recipes you can easily adapt to your mood and taste!

Dried Tomato Pesto on Focaccia

 Sun-dried Tomato Pesto with Rosemary and Thyme 

For 4 people you need

sun-dried tomatoes, cooked in some water for 1 minute, 70g / 2.5 ounces
water used to cook the tomatoes, 2 tablespoons (if you use the pesto for a pasta dish add 6-8 tablespoons)
olive oil 50ml /2 ounces
pine nuts 20g / 1 ounces
garlic, 1 big clove
fresh thyme leaves 1 1/2 tablespoon plus more for topping
fresh rosemary, 1 tablespoon

optionally
chopped fresh chili, a pinch of cumin or fresh basil

for sandwiches
4 focaccia buns or 1 loaf of bread

for a pasta dish
spaghetti 400g / 14 ounes

Purée the ingredients in a food processor to a smooth paste and spread on the bread or mix with spaghetti cooked in lots of salted water (al dente).

Dried Tomato Pesto on Focaccia

 

Dried Tomato Pesto on Focaccia