This is the time in our homes as preserved in the hope to bring some 'summer in the winter to come. This post has since started a series of recipes to be frozen or preserved in glass so that they can then enjoy when you like. This pesto I've already experienced last year and I froze in aluminum portion (those to make the timbales), was maintained well and it was very comfortable when the weather prevented me to devote myself to the kitchen.
INGREDENTI
1 cup sun-dried tomatoes
2 garlic cloves 100 g pecorino romano
10 basil leaves 4 tablespoons extra virgin olive oil salt and
peperoncio
taste Drain the tomatoes well to remove excess oil. Wash the basil and grated cheese. Go to the mixer all the ingredients. If the mixture is too dry, add a little 'oil, maybe that drained from the tomatoes you have kept aside. It 'great for seasoning penne, farfalle, rigatoni etc..
With these doses are able to fill 4 of those tins that I said.
When you want to use the pesto frozen, remove from freezer a few hours before the first and add it to ripassatelo pasta in a pan for a couple of minutes.
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