You know the old adage: “Eat everything that isn’t nailed down, then eat everything that IS nailed down. Then eat the nails“, right? That’s exactly how I felt when I came up with this recipe. What can I say? It happens.
Now it wouldn’t be a problem if I was craving healthy foods, but clearly I wasn’t. Come to think of it, I never do; I crave sugar and fatty foods. I want to roll around in potato chips, devour hotdogs, stuff myself with pizza and have kroketten and french fries for dessert. Stuff like that.
To keep myself at least somewhat in check, I steered clear from the potato chips and came up with my new best pesto rosso. It’s now the foundation of an absolutely amazing snack that isn’t even that unhealthy to boot. Color me happy.
5 sun-dried tomatoes (packed in oil)
4 tbsp oil (from the tomatoes)
1 medium garlic clove
1/2 a small onion
2 tbsp pine nuts
I only had French bread in my pantry, the kind that still needs to be baked. My first choice would have been an Italian bread. I lightly oiled the slices with a good extra virgin oil and baked them until crunchy and golden brown.
Mince half a small onion and slice a medium-sized garlic clove.
Using a dry non-stick pan, toast 2 tbsp pine nuts until slightly golden brown. This will give them a lovely roasty flavor. Remove them from the pan.
Heat a tiny drop of oil and cook the onions until soft, sweet and slightly brown. Add the garlic slices and cook for another 2 minutes. Let it cool off.
Chop up about 5 sun-dried tomatoes.
Add the sun-dried tomatoes, onions and garlic to the pine nuts.
Dig your spoon into the jar and take out 4 tbsp oil. Using the oil from the sun-dried tomatoes isn’t just economical and common sense, it’ll also up the flavors a bit more.
Now I needed a tasty but basic spread because I’m using a topping and didn’t want flavors to clash. If you’ll use the pesto and nothing but the pesto, you can also add some fresh basil, sage or any other herb at this point. Even Parmesan will add a great flavor.
Use a rod mixer or blender and turn it into a gorgeous, flavorful pesto. This really is a mind-blowing pesto. The flavors are amazing, so mellow, pure and tasty. I’ve always preferred red pesto over green.
Now eat it as is or top it with whatever you like. I opted for finely chopped cherry tomatoes spiked with fresh basil and lotsa black pepper, but the sky is the limit. Think about tomatoes with capers and finely minced red onion, or tomatoes with garlic and fresh sage. A few thin slices roasted red bell pepper with Parmesan curls. So many options.
Spread a little pesto rosso on top of the bread slices and top with the basil tomatoes. It’s so very, very good.