Sun Dried Tomato Pesto

This is a simple pesto recipe, packed with flavour and can be used in various different ways. Thin it down to make a salad dressing, toss a little through cooked veggies or pasta, or simply spread on top of slices of crusty bread. I opted to use it as a pasta sauce, by simply thinning it down with some pasta water, and stirring it though cooked penne.

Yield; 200g/7oz of pesto Cook time; Five minutes

You’ll need;

  1. 150g/5oz drained sun dried tomatoes (reserve the oil they were in)
  2. 40g/1.5oz pine nuts
  3. One teaspoon of dried basil, (or use fresh if you prefer)
  4. The juice of one lemon
  5. Four tablespoons of the oil from the sun dried tomatoes
  6. Three tablespoons of nutritional yeast
  7. Two cloves of garlic (or to taste)
  8. Salt and black pepper to taste

Method;

  • Put  all the ingredients into a food processor and blitz until well combined.

I’m not sure if you can call one step a “method” but either way, it’s pretty simple. The pesto will keep in the refrigerator for up to one week. I advise freezing if you want to keep it longer. Fill an ice cube tray with the pesto and it will keep for a few months or so.

Tip; You can buy nutritional yeast from your local Holland and Barrett, alternatively you can buy it online, there are many sites that sell it.

Bye for now 🙂

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