Pesto con Pomodori Secchi – Pesto with Dried Tomatoes


The summer is over and the first frost is approaching. Perhaps you still have basil that needs to be processed before it’s too late.

In this post I would like to share and keep for save the recipe and the souvenir form the wonderful pesto prepared with a lot of love and passion.

My friend used the Thermomix, but other food processor would be a great help if you have a lot of basil to process. If you don’t have a food processor you can use the hand blender. The traditional way would be the mortar.

You need:

  • 80 g basil, fresh
  • 30g pecorino cheese, diced (alternative: Parmesan cheese or ricotta!)
  • 50g Parmesan cheese, diced
  • 30g pine nuts
  • 1 garlic cloves
  • 30 g dried tomatoes, chopped (quantity to taste)
  • 1/2 teaspoon salt
  • 120 ml olive oil


Food processor method:

Process basil, both cheese kinds, pine nuts, garlic and tomatoes until the paste reaches the texture you wish, add salt and olive oil.

Hand blender method:

Process first olive oil with garlic, salt and pine nuts, than add in portions the basil. At this point add finely chopped tomatoes and process again. The pesto is ready you have only to add the grated cheese.


6 thoughts on “Pesto con Pomodori Secchi – Pesto with Dried Tomatoes

  1. This was wonderful! I used roasted sunflower seeds as I can’t eat pine nuts, and I added 2 teaspoons of fresh lime juice. Beautiful color, loved the chew of the sundried tomatoes-I left mine in slivers. I have 4 huge basil plants and have zero intention of running out of pesto this summer-I will be making this weekly!

  2. This was sooo good! I made it for our Culinary Quest, and it was perfect because it doesn’t have so much garlic. My dried tomatoes were salted, so I omitted the additional salt, and it was perfect. Thanks for sharing such a winner!

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