Sundried Tomato Pesto

Ingredients:

175g (6oz) semi sundried tomatoes, roughly chopped
8 large, fresh basil leaves
2 garlic cloves, peeled
200ml (7fl oz) donegal rapeseed oil
Sea salt and freshly ground black pepper

Instructions

  1. Place the semi sundried tomatoes in a food processor or blender with the basil leaves and garlic and pulse to finely chop.
  2. Switch the machine back on and slowly pour in the oil through the feeder tube until the pesto has emulsified.
  3. Transfer to a bowl with a spatula and season to taste.
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Rhonda Laird

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