Buckwheat with sun dried tomato pesto is one of my favorite, healthy comfort food.
Sun dried tomatoes in oil are one of the most beautiful traditions of Southern Italy. They are prepared at the end of the summer, in order to be enjoyed all year round. The traditional recipe consists of slow drying in the sun of the tomato that loses its water and acquires its own taste. Sun dried tomatoes in oil are perfect as an appetizer with rustic bread or as a condiment for pasta, rice or, as in this case, buckwheat.
As in the fresh version, sun dried tomatoes are also rich in antioxidants, vitamins and minerals. In addition, the dehydration process eliminates water and allows tomatoes to be preserved for a long time, making the taste even more intense. They are rich in vitamin A and B while vitamin C is no longer present because it is destroyed by heat and sunlight. Even sun dried tomatoes are rich in lycopene, a powerful antioxidant that is essential to counteract premature aging, as it fights free radicals in our body.
Buckwheat with sun dried tomato pesto is a Mediterranean recipe rich in taste, also for the addition of capers that give an even more decisive touch to this recipe.
320 g (11 oz) buckwheat
2 tbsp salted capers, rinsed
20 sun-dried tomatoes
1 tsp dry oregano
50 g (2 oz) toasted hazelnuts
3 tbsp Extra virgin olive oil
Pinch of sea salt
- Rinse the buckwheat and drain. Cook the buckwheat in a large saucepan in boiling salted water following the packet directions. Drain and cool under running water.
- Set aside until needed. Using a blender or food processor, blend the capers, tomatoes, oregano and hazelnuts.
- Add the extra virgin olive oil and sea salt. Combine the buckwheat with the sun-dried tomato pesto and serve.