Have you ever gone to make something and realised you do not have all the ingredients? This happens to me on a regular basis, and I try and improvise with what I have and sometimes the end result is actually better than what I was first trying to make!
I love creating something that I can use in a variety of dishes. The other day I was trying to be creative to tempt my kids that in summer salad is way more funky and cool than vegetables. Immediately I thought I would make a pasta salad and decided to make pesto.
Sadly for me I had no fresh basil so I went with re-creating a tomato based pesto, minus the basil, minus the nuts to make it lunchbox friendly and with a scarce amount of semi sundried tomatoes. To be honest I thought my lack of ingredients had me defeated but knock my socks off the result was pretty good and I now have a jar of tomato pesto in my fridge.
It may sound a little cheeky calling this a pesto when there is no basil or nuts to be found in the recipe, however the texture is so similar and the taste amazing I think people will be tricked into thinking you have made a traditional pesto!
Prep 15 min
1 Cup perino tomatoes cut in half
1/4 cup semi sundried tomatoes (oil drained)
50g Parmesan cheese
4 cloves garlic
1/2 cup olive oil
1/2 cup baby spinach leaves
Place garlic and cheese in bowl and chop 4sec/sp8 and scrape down sides.
Add all remaining ingredients and turbo 4-5 times until all ingredients are combined.
Place in a container and store in fridge.
NON THERMOMIX METHOD
Place garlic and cheese in food processor and pulse until chopped finely.
Add all remaining ingredients to the processor and pulse until all ingredients are combined.
Place in a container and store in the fridge.