Last week I made this “lightened up” sundried tomato pesto and it was delicious. I did add some olive oil then because it was for a group of people and I usually only experiment on my family (sorry family!). Kam said it was the best pesto he had ever had and said he was absolutely certain that it would be nowhere near as delicious without the added oil. Of course, this sounds like a challenge to me so I had to give it a try. I followed the recipe exactly except I simply omitted the oil. I did go with the sundried tomatoes in oil so it wasn’t technically oil free but a lot more “lightened up” than the original recipe claimed. I think it tasted exactly the same. Kam’s verdict was that it wasn’t as good but was still really, really good (that stinker, I bet if I hadn’t mentioned I made changes he wouldn’t have noticed the difference!). I plated it up fancily because we’re officially on vacation as of this evening and I wanted to mark the occasion. I enjoyed it in true mamma style, while doing laps around the sofa holding a fussy baby in one arm. And of course, there was the obligatory toasted bread spread thick with hummus that ended up hummus side down next to our 2 1/2 year old. Note to self: replace carpeting of entire house with linoleum. All-in-all, a great start to a Summer trip!
Normally we wait until we have fresh tomatoes from our own garden to do dinners like this, but ours are still small and green and I’ve been craving fresh tomatoes for a few weeks. In honor of our vacation we coughed up the dough for some New Seasons heirloom ones. Yummy, but still doesn’t hold a candle to warm fresh picked home grown ones. Also, that’s balsamic vinegar, not soy sauce!
We never have a problem polishing off a whole loaf.
Where’s my pesto!