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Sicilian spaghetti pesto sauce

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 7
Servings 0
Time 15 min


  • 275
    sun-dried tomatoes in oil
  • 4
    cloves garlic, crushed
  • 50
    freshly chopped basil
  • 50
    pine nuts, toasted
  • 10
    dried crushed chillies (optional)
  • 300
    extra virgin olive oil
  • cooked spaghetti, to serve


Place all ingredients, except olive oil, into a food processor. Process until well blended. Add the olive oil gradually and blend to form a thick paste. Spoon the sauce into screw-top jars. Seal and store in the fridge until needed. It will stay fresh for up to 4 weeks. To serve, stir 25 ml of sauce per person into hot, cooked spaghetti. Makes: 450ml

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