Sun-dried tomato pesto
When I have some homemade or shop-bought jarred sun-dried tomatoes, I normally make some red pesto which I can then use for pasta dishes, nibbles, fritters and frittatas. It keeps well in the fridge for about a week, even longer if stored in a sterilized jar. It takes just 5 minutes to make this sun-dried tomato pesto!
Ingredients
Method
- Blend all the ingredients except the olive oil in a food processor , scraping down the sides, until you get a coarse paste.
- Turn down the speed of the food processor and drizzle in the olive oil slowly while processing. Add a drop of vinegar, if it’s too dry.
- Spoon the pesto into a bowl, taste and season with salt and pepper to your liking.