Sun-Dried Tomato Red Pesto
Course:
Dinner
Ingredients
- 1 clove Garlic
- Salt (rock)
- 50 grams Pine Nuts
- 200 grams Sun-Dried Tomatoes (diced)
- 190 grams Red Pepper (roasted, then diced)
- 15 grams Fresh Basil Leaves
- 50 grams Parmesan Cheese
- 60 millilitres Olive Oil
Steps
- Roast the red pepper, if not already.
- Slice the peppers In half, removing the seeds and ribs.
- Then place cut-side down on a baking tray, drizzle with a little oil, and roast for around 25 minutes at 200ºC (or until tender and lightly blackened on the skin).
- Allow the peppers to steam and cool for 10 minutes in a jar/covered bowl before carefully peeling the skin away. Once peeled, allow the roasted peppers to cool.
- Optional: Toast the pine nuts.
- Add the garlic with a couple chunks of rock salt to a pestle and mortar and grind until smooth.
- Add the pine nuts, a little at a time and combine into a paste.
- Add the basil and combine.
- Dice the sun-dried tomatoes and red peppers, and add them to the mortar a little at a time until combined.
- Add the parmesan.
- Finally add the olive oil -- use oil from the sun-dried tomato jar!
Source: https://www.alphafoodie.com/sun-dried-tomato-pesto/#wprm-recipe-container-64315