Chef Matt Yohalem, chef/owner of Il Piatto Italian Farmhouse Kitchen, has been a leader in the farm-to-restaurant movement in Santa Fe. Learn about Matt’s commitment to local food here. This recipe is from a brief pesto series on the Il Piatto website.
Most people think of pesto as a green parmesan-basil puree, usually served with pasta. Pesto actually gets its name from that which can be prepared with a mortar & pestle. If it can be squashed or even pureed (using the pulse to get the full effect) it can be called a pesto. Examples include:
- Pistachio & Arugula Pesto
- Sun-dried Tomato Pesto
- Walnut, Cranberry, Vinegar, Orange Zest, Garlic & Olive Oil Pesto
- Apple Cider, Cinnamon, Hot Pepper & Truffle Oil Pesto (for game)
Pesto is perhaps the most versatile of sauce concepts. Generally, pestos are served at room temperature. As a matter of methodology, generally a small amount of the drier ingredients are started in a cuisinart as oil is added. This is followed by more dry ingredients. Pulsing produces a more authentic (mortar & pestle) texture.
Matt Yohalem’s Sun-dried Tomato Pesto
Ingredients:
- 1 cup sun-dried tomatoes
- 1 fresh ripe tomato
- 1 cup extra virgin olive oil
- 1 tbsp. chopped basil
- 1 tsp. chopped parsley
- Salt and peppermill
- 1 tsp. chopped garlic
- 1 tsp. chopped red onion
- 1 tbsp. tomato rehydrating water
Preparation
- Rehydrate the sun-dried tomatoes by soaking them in water overnight. Squeeze the water out of the tomatoes, keep a tablespoon of the liquid for later use.
- Place all ingredients in cuisinart and puree, adding tomato water of needed.