Spicy tomato and basil pesto

Name: Spicy tomato and basil pesto
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 5.00 sun-dried tomatoes halved; 20.00 ml fresh chillies 573; 250.00 ml fresh basil; 60.00 ml pine nuts (or walnuts); 45.00 ml parmesan cheese or pecorino, grated; 1.00 fresh chillies finely chopped; 3.00 garlic cloves, chopped

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By Food24 November 03 2009

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Ingredients (7)

5.00	sun-dried tomatoes — halved
20.00 ml	fresh chillies — 573
250.00 ml	fresh basil
60.00 ml	pine nuts — (or walnuts)
45.00 ml	parmesan cheese — or pecorino, grated
1.00	fresh chillies — finely chopped
3.00	garlic — cloves, chopped

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Method:

Pour a little boiling water over the sun-dried tomatoes and soak until softened. Drain off water, dry tomatoes with paper towel and chop them coarsely.
Place the oil and basil in a blender. Blend until finely chopped. Add pine nuts, cheese and chilli and blend for 1 minute.
Add garlic and tomatoes and blend until smooth. Season with salt and freshly ground black pepper. Spoon into a sterilised glass jar and seal well. Use over pasta, add to dips, serve on bruschetta or use to marinade meat, chicken or fish. Keeps for 2 weeks in the fridge. Makes 1 jar.