Sun-dried tomato and walnut pesto

Ideas
0 serving Prep: 5 mins, Cooking: 3 mins
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

60.00 g walnuts
100.00 g sundried tomatoes — marinated, liquid reserved
3.00 garlic — cloves, peeled and crushed
60.00 g parmesan cheese — grated
120.00 ml fresh chillies — 573
Tap for ingredients
Tap for ingredients

Method:

1. Toast walnuts on an oven tray in a preheated 200 ºC oven for three to four minutes, shaking once or twice. Cool.
2. Place walnuts, sun-dried tomatoes, garlic and Parmesan in a food processor and blend until smooth, or pulverise in a mortar. With the motor running, dribble enough olive oil into the mixture to make a creamy sauce or gradually add olive oil, drop by drop, to form a smooth consistency. Pour into a sterilised, screw-top jar and top with a thin layer of olive oil. This can be stored in the fridge for at least two weeks. Renew the layer of oil after each use.
Makes 300 ml.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.