Sun-dried tomato and walnut pesto

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 5
Servings 1
Minutes 5 minutes


Serving Change
  • 60
  • 100
    marinated sun-dried tomatoes, drained (keep liquid for a dressing)
  • 3
    garlic cloves, peeled and crushed
  • 60
    Parmesan cheese, grated
  • 120
    olive oil


5 minutes
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.

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