Pesto of sun-dried tomatoes with shallots and croutons

Pesto of sun-dried tomatoes with shallots and croutons
Why shallots : The slightly sweet flavour of the shallot perfectly compliments the tangy flavour of the tomatoes.
Category : Vegetarian
Type of dish : Bread or sandwich, Vegetables, Sauces or dressings
Number of servings : 4
Cooking time : 15 minutes
Ingredients : Pesto:
50 g shallot
1 clove garlic
5 g fresh basil
200 sun-dried tomatoes
10 g capers
2 salted anchovies
15 g grated Parmesan cheese
15 g honey
½ dl olive oil extra virgin

Croutons:
8 slices of french bread, in 1 ½ cm slices
3 cloves garlic
½ dl olive oil
Preparation :
How to prepare : Preparation pesto:
Peel and halve the shallots and chop finely. Finely chop the garlic. Roughly chop the basil leaves. Place all the ingredients, except the shallot, in a blender and mix briefly to make the pesto (do not blend too finely!). Then add the shallot and season with salt and pepper.

Preparation croutons:
Peel and crush the garlic. Heat a pan with some olive oil and the garlic and fry the slices of french bread on both sides until golden brown. Serve with the tomato pesto.
Use with :
Tips :