Dry Tomato Pesto

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

100 g tomato (s), dried
200 g almond (s), peeled
2 tablespoon garlic, dried, cut (flakes)
1 tablespoon peppercorns
1 ½ tablespoon sea salt, coarse
5 teaspoons oregano, dried
5 teaspoons basil, dried
2 teaspoons thyme, dried

Instructions

Chop the sun-dried tomatoes and almonds as finely as possible in the speed chopper. The almonds should then have the consistency of almond semolina. Finely grind the garlic flakes, peppercorns and sea salt in a mortar or coffee grinder. Add half of the herbs and continue grinding.
Now mix the spice mixture with the almonds, tomatoes and the remaining herbs.
The dry pesto can be kept in the refrigerator for several weeks.
This pesto tastes very good sprinkled directly on the pasta or braised briefly in olive oil. Mix in sheep`s cheese, cream cheese, crème fraîche or sour cream to make a quick dip.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.