Sun-Dried Tomato Pesto with Anchovies and Olives. As often happens, some recipes every year are essential in the family stockpile; the truth is, I don’t really like making oil-preserved products, so I prepare one jar and consume it immediately. My fear of botulism, helped by the availability of these simple ingredients now available in every season. This way, I can eat or gift this pesto whenever I want. It has a simplicity and speed typical of this kind of preparation, I don’t use the food processor, my sun-dried tomatoes olives, capers, and anchovies, which I buy directly from the anchovy vendor. I can thus rely on top-quality products. I prefer to eat less, but well. I follow the seasons and gather fruit and edible herbs in the wild. I barter with the products I have more of, in exchange for other supplies. This allows me to always have excellent quality, zero-mile food.
In the meantime, I take the opportunity to suggest you take a look at my other recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 20
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
These are ingredients available all year round, so you can always prepare this pesto without having to resort to oil preservation as was done in the past.
- 7 oz sun-dried tomatoes
- 4 salted anchovies
- 1 tbsp capers
- 3 cloves garlic (small or 1 large)
- 3.5 oz pitted olives
- 3.5 oz tuna
- to taste olive oil
- 1 coffee cup vinegar
Useful Tools
- Bowls
- Food Processors
- Jars
- Dehydrators
Steps
In a few minutes, a super pesto for your table!
Clean anchovies, garlic, and capers and add the vinegar. Let them marinate until ready to use.
In a bowl, pour the sun-dried tomatoes, olives, then add anchovies, garlic, tuna, and capers.
Add olive oil and transfer to the food processor to chop coarsely. I prefer a rustic texture, not creamy. You can distinguish the ingredients, and the taste changes with each bite.
The sun-dried tomato pesto is ready to enjoy.
On savory slices of rustic bread. To fill a sandwich along with grilled eggplant, or simply with good raw salami.
A Few More Tips
No need to prepare a lot of pesto; you can make it whenever you wish. And with this pesto, my Calabrian spirit took over; I personally also prepare the spicy version, just add some dried chili pepper, and it’s done, or blanched chilies in vinegar for a few minutes, and blend them with the rest. It’s also a great choice to gift, just make sure to mention it should be consumed soon, but in the end, it’s so good it disappears quickly. Besides rustic bread slices, with salami, you can make mini-pizzas with this filling. I assure you, you’ll fall in love.
