Sun Dried Tomato Pesto Recipe
10mins plus soaking
Vegetarian Vegetables Nuts Herbs
Alcohol Accompaniment Savoury Sauce Italy
Europe Gluten Wheat Free
175g/6oz Sun dried tomatoes, drained of oil
2 tbsp Pine Nuts, toasted
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.
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.
With the machine still running, add the reserved water and the wine and
continue to process until smooth.
End of instructions