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Sun Dried Tomato Pesto Recipe
Veg CD
ACC Italian
10mins plus soaking Serves
4 Cold
Vegetarian Accompaniment Savoury Sauce Italy Mediterranean
Europe Gluten Wheat Free
Healthy Eating Ingredients 175g/6oz
Sun dried tomatoes, drained of oil Boiling
water 2
tbsp Pine Nuts, toasted 2
Garlic Cloves 50g/2oz
Fresh Basil Leaves 2
tbsp Freshly grated Parmesan Cheese 2
tbsp freshly chopped Flat Leaf Parsley 3
tbsp Dry White Wine Instructions 1.
Place the drained sun-dried tomatoes in a large mixing bowl, cover with boiling
water and set aside for about 1 hour. 2.
Drain tomatoes, reserving 120ml/4fl.oz. of the liquid and place the
tomatoes in a food processor together with the Pine nuts, garlic, basil, cheese
and parsley and process until quite finely chopped and well blended. 3. With the machine still running, add the reserved water and the wine and continue to process until smooth.
Refrigerate the
pesto until ready to serve.
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