Sun-Dried Tomatoes and Tuna Pesto - Pesto Di Pomodori Secchi E Tonno

A community recipe by FrancescafromItaly

Not tested or verified by Nigella.com

Introduction

My granparents in their countryside home in the south of Italy used to display halved fresh tomatoes on homemade straw mats out in the sun. They would later use them to make preserves but this pesto is a good way to taste sun-dried tomatoes on toasted bread, tartlets and of course with pasta such as linguine or tagliatelle.

Ingredients

Serves: 4

Metric Cups

160 grams sundried tomatoes (minced)
60 grams tuna (a small tin)
4 basil leaves
8 olives (pitted)
2 tablespoons olive oil
1 handful pinenuts (or almonds)
1 tablespoon capers

5⅔ ounces sundried tomatoes (minced)
2⅛ ounces tuna (a small tin)
4 basil leaves
8 olives (pitted)
2 tablespoons olive oil
1 handful pinenuts (or almonds)
1 tablespoon capers

Method

Sun-Dried Tomatoes and Tuna Pesto - Pesto Di Pomodori Secchi E Tonno is a community recipe submitted by FrancescafromItaly and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

All the ingredients must be processed in a mixer with small amounts of water in order to make a creamy sauce.

When using this pesto with pasta, just add a few tablespoons of cooking water to make it creamier, then stir it together with your pasta.

All the ingredients must be processed in a mixer with small amounts of water in order to make a creamy sauce.

When using this pesto with pasta, just add a few tablespoons of cooking water to make it creamier, then stir it together with your pasta.