{"id":649,"date":"2008-09-26T08:24:28","date_gmt":"2008-09-26T08:24:28","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/?p=649"},"modified":"2008-09-26T08:24:28","modified_gmt":"2008-09-26T08:24:28","slug":"pesto-garganico-almonds-sundried-tomatoes-and-basil-pesto-recipe","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/09\/26\/pesto-garganico-almonds-sundried-tomatoes-and-basil-pesto-recipe\/","title":{"rendered":"Pesto Garganico: Almonds, Sundried Tomatoes and Basil Pesto Recipe"},"content":{"rendered":"

We’re still going strong on O Foods for Ovarian Cancer Awareness Month<\/a>. You still have time to donate<\/a> or participate<\/a>! Michelle’s also been posting recipes and information about Ovarian cancer<\/a> all week! <\/p>\n

Pesto is definitely an O food!<\/strong><\/p>\n

One of my favorite things to do in a new place is to go to the supermarket. I like to find new things, things I don’t understand, things that are delicious and even those that are disgusting. I still try to go into supermarkets in any new place in Italy since the food can vary so much from region to region, and even town to town. <\/p>\n

Spending a lot of time in the Gargano region of Puglia<\/a>, I was happy to find a Pesto Garganico<\/strong> variation on the traditional Pesto Genovese. When I got home, I was determined to recreate it for myself. <\/p>\n

\"Pesto<\/a><\/p>\n

In the markets in Italy, you can often find untreated sundried tomatoes to be used in recipes, or to take home and put in jars with olive oil and other spices. When I was in Sicily, my friend’s aunt recognized the food curiosity inside of me and sent me home with a big bag of tomatoes that she had dried herself.<\/p>\n

\"Sundried<\/a><\/p>\n

Pesto Garganico: Almonds, Sundried Tomatoes and Basil Pesto Recipe<\/h3>\n

50g almonds
\n10-20 basil leaves (about a 1\/2c.)
\n2 sundried tomatoes
\n1\/2 clove garlic
\nOlive oil (1\/4-1\/2 cup)<\/p>\n

    \n
  1. Chop or cut the sundried tomatoes so that they fit into the food processor, removing the stem parts if still attached. Briefly pulse the garlic, almonds and tomatoes together with a little oil.<\/li>\n
  2. Add the basil leaves and pulse to the consistency you desire. If you like your pesto runny, add more oil.<\/li>\n
  3. If you don’t plan on using the pesto immediately, break it into meal-size portions and freeze them separately. I think that ramekins<\/a> are the perfect size for storing meal-size portions of pesto and thanks to my mom, I use them as well.<\/li>\n<\/ol>\n

    Some other non-traditional versions of pesto to try:<\/p>\n