Sacla’ Sun-Dried Tomato Pesto has weeks of warm Italian sunshine squeezed into every large jar. (Sunglasses advised)
It took a while to find the perfect amount of time to sun-dry our tomatoes. Too little, not enough flavour. Too much, not juicy enough. Eventually, with full bellies, we happily settled on 7 days. We then pounded our perfectly sun-dried tomatoes into our authentic Italian recipe with fresh basil, Parmigiano Reggiano PDO cheese, Pecorino cheese, a dash of olive oil, cashew nuts and pine nuts and popped it in a jar.
Over to you! With this vibrant red pesto, you can’t go wrong. Smooth over the base of a tart and top with roasted Mediterranean vegetables, stir through freshly cooked pasta (we love conchiglie pomodoro) and top with grated parmesan and spoon into soups for extra depth and warmth.
