It’s too early to start seeds. Plans have been made and varietals selected. Garden season is pretty dormant in Indiana for the next month or so. As a result, I’ve turned to my pantry. As spring approaches, I try to use up the remaining frozen and canned goodies from last year’s harvest to make room for what’s coming.
Lots of spaghetti sauce-based dinners are happening at my house. Grilled cheese with tomato bisque and spoonfuls of eggplant caponata, too. Sausage and mad kraut. It’s fun to get creative with what’s on hand and tidy up at the same time. An organized pantry and freezer bring me joy. @MarieKondo
Using home-grown foodstuffs allows me to know precisely what’s in the food my family eats and lightens the grocery bill, too. I highly recommend trying to preserve at least one thing you grow, each summer.
Because of a very prolific cherry tomato plant, I made a ton of dried tomatoes last year and packed them in olive oil. Not only are the tomatoes sweet and chewy, but the flavored oil is delicious for dipping or sautéing. I have an excess of those little jars so I decided to make a batch of an old favorite.
Though I thought I’d never miss this dish (it was the top seller at my restaurant for nearly 20 years and I was OVER it), I find that I have. It is delicious and versatile. Many people have asked for this recipe over the years, and because it was a signature dish, I didn’t share it. It’s time to spread the love. I give you: Gemelli Pesto.
Before the recipe for sun-dried tomato pesto you’ll need to know what the other ingredients are and how the dish is assembled. Gemelli is a noodle shape: a pasta twist, about two inches long made from two pieces of bucatini (hollow spaghetti). To prepare a serving, you have already cooked the pasta “al dente” and drained it. 1.5 cups of cooked noodles per person is the portion I use. The sauce (again, per person) is as follows: 1/4 cup of Sun Dried Tomato Pesto (recipe below) in a skillet over medium heat. Whisk in a 1/8 cup of heavy cream. When the sauce begins to bubble, toss in the noodles and stir gently to combine. Pour the dressed noodles onto a dinner plate and top with 1/8 cup of fresh chèvre, chopped fresh basil and slices of warm, grilled chicken breast. Multiply as needed. Bon Appétit.
Sun-Dried Tomato Pesto
1/2 tablespoon dried oregano
2 cups sun-dried tomatoes
1/4 cup toasted pine nuts (sunflower seeds are fine, too)
1/3 cup Parmesan cheese, shredded
1/4 cup fresh basil
1/4 cup fresh garlic, minced
1 teaspoon each, salt and pepper
1/8 cup crushed red pepper flakes
1/4 teaspoon cayenne powder
1/2 cup extra-virgin olive oil
In a blender or food processor, combine all but the last ingredient. Blend until very smooth. Slowly pour in olive oil and continue blending until smooth. Cover and refrigerate for up to 10 days. Also freezes well. Oh yeah, it's spicy.
Elizabeth Morse cooks professionally, is an Advanced Master Gardener and lover of all things local.