Recipe By Jaxters
Heading: Sauces Dressings & Dips
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
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.
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.