Ingredients
The following ingredients have 4 Servings
- 4.94 ounces sun dried tomatoes (packed in oil, drained weight)
- ⅓ cup oil from your jar of tomatoes (or vegetable/mild olive oil)
- 10 basil leaves (large)
- 1 garlic clove (chopped)
- 3 tablespoons parmesan (or another hard cheese, finely grated, vegetarian if required)
- 2 tablespoons pine nuts (lightly toasted)
- 1½ teaspoons capers
- 1 teaspoon lemon juice
- 1-2 tablespoons water
- Pepper to taste
Instruction
- In a small non-stick pan dry toast the pine nuts until golden stirring all the time. Place along with all the remaining pesto ingredients in a food processor and pulse a few times until well combined and there are no large pieces left. The mixture should still have some texture in it.
- Adjust the seasoning if required, transfer the pesto into a jar, close the lid and refrigerate for at least 30 minutes before serving if possible.
