Sundried Tomato Pesto
Ingredients:
175g (6oz) semi sundried tomatoes, roughly chopped8 large, fresh basil leaves
2 garlic cloves, peeled
200ml (7fl oz) donegal rapeseed oil
Sea salt and freshly ground black pepper
Instructions
- Place the semi sundried tomatoes in a food processor or blender with the basil leaves and garlic and pulse to finely chop.
- Switch the machine back on and slowly pour in the oil through the feeder tube until the pesto has emulsified.
- Transfer to a bowl with a spatula and season to taste.
