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Recipe By Jaxters

Ref: 997
Heading: Sauces Dressings & Dips
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   100 g  Sundried tomatoes in oil drained weight
   100 g  Roast red pepper in oil drained weight
   40 g  Pine nuts toasted
   30 g  Parmesan cheese finely grated
   2 tbsp  Extra virgin olive oil
   10 g  Fresh basil
   1 Garlic clove chopped
   1 pinch  Salt


  Step 1
Make the pesto, first heat a dry frying pan over a med heat & dry toast pine nut until light brown toss pan all the time, when done tip into a bowl.
  Step 2
Put sundried tomatoes, roast red pepper, pine nuts, olive oil, basil & salt into a food processor & blitz to a course paste or pound in a pestle & mortar to a paste, then stir in parmesan cheese, if too thick add a little water to loosen.

Suggestion & Tips

Good mixed into pasta. Will keep for 3 days in the fridge or freeze.
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