Red pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 50g pine nuts
- 200g semi-soft sundried tomatoes, drained
- 125ml extra virgin olive oil
- 25g parmesan, grated
- 1 large garlic clove, peeled and crushed
- 1 lemon, juiced (optional)
Method
- STEP 1
Start by toasting the pine nuts. Tip them into a frying pan set over a medium heat. Shake the pan or gently stir the nuts around, so that they toast evenly. When the nuts are golden brown, remove from the heat and set aside.
- STEP 2
Put all the remaining ingredients in a blender with ½ tsp sea salt and the toasted pine nuts, then blend until the sauce is quite smooth but retains some texture. If necessary you can add 2-3 tbsp of cold water and blitz to loosen slightly. Taste, adjust the seasoning if needed, and serve immediately. Will keep in a jar in the fridge for a week.
