Sun-dried tomato pesto
17 Aug 2016
Prep Time
5 minutes
Total Time
5 minutes
Background
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
- 1 cup sun-dried tomatoes ( from a jar)
- 3 cloves of garlic
- 1 cup basil leaves
- ⅓ cup pine nuts
- 1 pinch of chilli flakes (optional)
- ⅓ cup grated parmesan
- ⅓ cup olive oil (can be the from the jar)
- little red wine vinegar (optional)
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Quick & Easy - Sauces
- Cuisines: - Italian
- Occasions: - Barbecue - Parties - Picnic
- Health and Diet: - Combination - Gluten Free - Vegetarian
- Skill Levels: - Easy
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