Red pesto
- Charlotte Pike
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Serves 4
Easy
Prep: 10 mins
Cook: 5 mins
0 reviews
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Blend together pine nuts, sundried tomatoes, parmesan and olive oil to make a red pesto, perfect for stirring into pasta or to flavour chicken dishes
Egg-free
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
50g pine nuts
-
200g semi-soft sundried tomatoes
drained
-
125ml extra virgin olive oil
-
25g parmesan
grated
-
1 large garlic clove
peeled and crushed
-
1 lemon
juiced (optional)
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Nutrition: Per serving (tbsp)
- kcal86
- fat7g
- saturates1g
- carbs4g
- sugars3g
- fibre1g
- protein2g
- salt0.16g
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Method
-
step 1
Start by toasting the pine nuts. Tip them into a frying pan set over a medium heat. Shake the pan or gently stir the nuts around, so that they toast evenly. When the nuts are golden brown, remove from the heat and set aside.
-
step 2
Put all the remaining ingredients in a blender with ½ tsp sea salt and the toasted pine nuts, then blend until the sauce is quite smooth but retains some texture. If necessary you can add 2-3 tbsp of cold water and blitz to loosen slightly. Taste, adjust the seasoning if needed, and serve immediately. Will keep in a jar in the fridge for a week.
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