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Sun Dried Tomato Pesto Recipe



Veg  CD  ACC  Italian  10mins plus soaking



Serves 4    Cold  Vegetarian  Vegetables Nuts Herbs Alcohol Accompaniment  Savoury Sauce Italy  Mediterranean  Europe  Gluten Wheat Free  Eggless Healthy Eating



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




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.


End of instructions


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Refrigerate the pesto until ready to serve.


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Main equipment required to make this Recipe


Mixing Bowl

Food Processor


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Make Ahead/ Freeze


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