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