Sun-dried tomato pesto Quick and easy recipe – Gordon Ramsay’s version

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Sundried tomato pesto: I love pesto, they solve lunch in a few minutes, they are tasty and you can prepare an infinite number of them. This dried tomatoes in oil is the "brother" of the Genoese one with basil, it contains a mix of flavors combined with each other that give the pasta a truly spectacular flavor and texture! You can use Parmesan, Grana but I prefer the stronger and more rustic flavor of pecorino.

Ingredients for 4 people

  • 10 dried tomatoes in oil
  • 20 peeled almonds
  • 5-6 fresh basil leaves
  • 1 pinch of salt
  • 2-3 tablespoons of grated pecorino
  • 2 tablespoons of extra virgin olive oil
  • 1/3 of a clove of garlic

Watch the Video recipe of


How to prepare dried tomato pesto

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Prepare the ingredients on the counter

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you put all the ingredients in the mixer except the oil and activates the mixer for a few seconds

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Sun-Dried Tomatoes "Pesto

add 2 turns of oil (about 2 tablespoons) and blend again for a few seconds

put in an airtight container and keep for up to 3 days. Pour over the freshly drained pasta and dilute with a few tablespoons of cooking water, the pesto from dry and grainy it will become creamy thanks to the presence of grated cheese.

And your sundried tomato pesto in oil is ready. Enjoy your meal!

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Enjoy your meal!


Recipe Spaghetti Alle Vongole Veraci With Bronte Pistachio Pesto – Gordon Ramsay’s version

Recipe Spaghetti Alle Vongole Veraci With Bronte Pistachio Pesto

To prepare the spaghetti with clams with Bronte pistachio pesto it is necessary to immerse the clams in cold, salted water for at least an hour.

In the meantime we prepare the Pistachio pesto:

in the glass of the blender we whisk i pistachios with the parmesan, the basil, the salt, the pepper, the Lemon peel and theoil extra virgin olive oil (only 20 g), until a creamy mixture is obtained.

In a large pan we fry it clove of garlic with extra virgin olive oil (20 g). We drain the clams and transfer them inside the pan. Let's blend with the White wine and cook for 4/5 minutes with the lid on.

We temporarily transfer the clams in a bowl leaving the sauce inside the pan. We eliminate the empty shells, thegarlic and the clams that have not opened.

We shell half of the clams and let's keep them aside.

We cook the spaghetti in salted water and drain them a few minutes before the term indicated on the packaging pasta. We set aside a ladle of cooking water.

We pay the spaghetti inside the pan with the sauce of clams, we add the pistachio pesto and a ladle of cooking water.

When cooked the pasta, we add the clams shelled.

We serve the spaghetti garnished with clams with the shell we had kept aside, with the chopped pistachios and with a sprinkling of parsley chopped.

Spaghetti ready !!! Everyone at the table!

The cleaning operations of clams they are essential for the success of the dish. If there are sand residues, it is recommended to carefully filter the sauce with a cotton napkin.

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