A flavourful pesto with sundried tomatoes, rocket (arugula) and a salty yellow Greek cheese called kefalotyri. Great with pasta, of course, but also good as a flavour enhancer for other dishes!
I’m not even sure if I’m allowed to call this pesto since it doesn’t have any nuts in it, but it’s so similar in texture and preparation that it was the best name for it. The flavour combination is something that has stuck with me for years, ever since I tried a pasta dish with these ingredients in a downtown restaurant. It was so long ago that I can’t for the life of me remember the name of the place, or even the exact way this pasta was made. I know it wasn’t in pesto form, but this seemed a good way to prepare something with a similar taste.
As it turns out, the pesto has a lovely strong flavour. And since the quantities here make quite a decent batch, I thought that the leftovers could be frozen in an ice-cube tray and used as flavour enhancers in other sauces, soups, or stews. Of course you’ll want to keep a couple of portions aside and freeze them as is, thus having yourselves a super quick meal sometime when you really need a super quick meal.