SUN-DRIED TOMATO PESTO

Makes 250 ml

 

1 cup sun-dried tomatoes

1/2 cup peanuts (or other)

1/8 cup vegetable oil

1/2 cup grated Cheddar cheese

Pinch salt

 

Blend.  Spoon into jar, cover with oil.  Refrigerate up to 5 days or freeze.

Recipe and photo:  Alma Pretorius

 

SUN-DRIED TOMATO CREAMY PASTA

150 g sun-dried tomatoes

2 tablespoons olive oil

2 teaspoons paprika powder

Crushed garlic, to taste

1 Onion, chopped

250 ml cream

1/4 cup milk

250 ml stock (veg / chicken / beef)

Chilies (optional)

Dried mixed herbs

Fresh spinach, chopped

Black pepper

85 g Parmesan cheese powder

Fresh basil

Pasta

 

Cook pasta.  Sauté the onion, garlic, chilies and tomatoes in oil.  Season with dried herbs, paprika and pepper, add the cream, milk, spinach and stock and simmer with lid on.  

 

When pasta is cooked, drain and stir in tomato-cream mixture - add Parmesan, mix – spoon into bowls / plates and top with fresh basil.

 

https://www.eatwell101.com/creamy-sun-dried-tomato-pasta