Sun-dried Tomato and Red Pepper Pesto

Name: Sun-dried Tomato and Red Pepper Pesto
Total time: 600 s
Yield: 2 Jars
Cuisine: British
Ingredients: 150 g Sun-dried Tomatoes; 180 g Roasted Red Pepper; 100 g Almonds; 150 g Parmesan; Large Handful of Basil; 6 Cloves Garlic; Olive Oil as Required

TheMancunianCook @TheMancunianCook

Manchester

Pesto is a staple that everyone should have in their fridge, whether it is simply to add to pasta, to have on your breakfast eggs or to substitute for tomato puree in your every day recipes. My pesto recipe will give you 2 jars, one to use now and one to keep in the fridge.

TheMancunianCook @TheMancunianCook

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Ingredients

10 mins

2 Jars

150 gSun-dried Tomatoes
180 gRoasted Red Pepper
100 gAlmonds
150 gParmesan
Large Handful of Basil
6 ClovesGarlic
Olive Oil as Required

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Steps

10 mins

1

Place your almonds in a pan and toast until fragrant.
2

Whilst the almonds are toasting add the sun-dried tomatoes, red pepper and garlic into a food processor or pestle and mortar. Process this until a paste is formed, I keep mine slightly chunky for additional texture however this is optional.
3

Add your toasted almonds along with your basil and parmesan into your paste and process further.
4

Slowly add your oil into the pesto until you reach your preferred consistency, the more you add the looser it will become.
5

Finally add seasoning to taste!