Elena's sundried tomato and roasted garlic pesto - Seasoning

PREPARATION: 10 MINUTES

COOKING TIME: 40 MINUTES

The success of this recipe lies in the quality of the ingredients. Find everything you need to make this legendary pesto at our public markets!

Ingredients

1 large bulb garlic

½ cup extra-virgin olive oil (You can add a hot pepper to the oil, to taste)
1 cup sun-dried tomatoes
2 tbsp. (30 mL) dairy-free margarine
1/3 cup Italian parsley
A few basil leaves
2 tbsp. chives
2 tbsp pine nuts, almonds or pistachios
4 tbsp Parmesan cheese, to taste

Preparation

Pesto

Cut off the top of the garlic bulb, season with salt and oil.
Wrap the bulb in aluminum foil and bake at 400°F for 40 minutes.
When the garlic is well roasted, place all the ingredients in the bowl of a food processor and drizzle in the oil until you have a nice pesto.
If you prefer it more liquid, add more oil.
When mixing with your pasta, save a little of the pasta cooking water to dilute the pesto.

Born in Italy and immigrating with her parents in April 1954, Elena Faita has always had a kitchen utensil in her hand. Today, she passes on her passion for Italian culinary traditions with her son, Stefano Faita, at the Mezza Luna cooking school she founded in 1993. She also makes numerous television appearances and has shared her recipes, tips and anecdotes, always tinged with a love of local produce, with thousands of Quebecers.

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