Sun-Dried Tomato Pesto Recipe #365496
I went to a market and bought some lovely pesto sauce, which the family loved. The market being so far away and the price or the pesto, meant I had to come up with something myself. So I did and the family love this even more. I have made it both with without the pine nuts, and it tastes great either way. This sauce can be chilled and served as a dip or spread on focaccia, fresh rolls or mountain bread...... our favourite is heated and stirred through pasta. This is so quick and easy and would be great with chicken or meat..
Freezers well also!!!!!!
by Tisme
20 min | 10 min prep
SERVES 4 -6
- 1/2 cup parmesan cheese, grated
- 1 cup fresh basil leaf
- 1/2 teaspoon dried Italian herb seasoning
- 2 garlic cloves
- 30 g toasted pine nuts
- 1/4 teaspoon sugar
- 1/4 teaspoon salt (optional)
- 3 tablespoons light olive oil
- 2 tablespoons water
- 1 cup sun-dried tomato, drained and chopped finely
- Put the pine nuts, parmesan cheese, basil, garlic,sugar, herbs and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste. ( I dont make mine too smooth we like it coarse).
- Fold the chopped sundried tomatoes into the mixture and mix well, or put the tomatoes into the processor with the other infredients and give a quick wizz.
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5 stars