Spicy tomato and basil pesto

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 7
Servings 0
Time

Ingredients

  • 5
    sun-dried tomato halves
  • 20
    ml
    olive oil
  • 250
    ml
    fresh basil leaves
  • 60
    ml
    pine nuts (or walnuts)
  • 45
    ml
    freshly grated Parmesan or pecorino cheese
  • 1
    chilli, finely chopped
  • 3
    cloves garlic, chopped
 

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.
 

 

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