Red pesto
A smooth, textured sauce of toasted pine nuts, sundried tomatoes, garlic and lemon, blended with olive oil and parmesan.
| 50 g pine nuts | Toast pine nuts, medium heat, 3–4 min | Blend with salt until smooth, loosen if needed |
| 200 g semi-soft sundried tomatoes, drained | ||
| 125 ml extra virgin olive oil | ||
| 25 g parmesan, grated | ||
| 1 large garlic clove, peeled and crushed | ||
| 1 lemon, juiced (optional) |
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