Red pesto
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Red pesto

By Charlotte Pike

Blend together pine nuts, sundried tomatoes, parmesan and olive oil to make a red pesto, perfect for stirring into pasta or to flavour chicken dishes

  • Prep:10 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 86
  • fat 7g
  • saturates 1g
  • carbs 4g
  • sugars 0g
  • fibre 1g
  • protein 2g
  • salt 0.16g

Ingredients

  • 50g pine nuts
  • 200g semi-soft sundried tomatoes, drained
  • 125ml extra virgin olive oil
  • 25g parmesan, grated
  • 1 large garlic clove, peeled and crushed
  • 1 lemon, juiced (optional)

Method

  1. Start by toasting the pine nuts. Tip them into a frying pan set over a medium heat. Shake the pan or gently stir the nuts around, so that they toast evenly. When the nuts are golden brown, remove from the heat and set aside.

  2. Put all the remaining ingredients in a blender with ½ tsp sea salt and the toasted pine nuts, then blend until the sauce is quite smooth but retains some texture. If necessary you can add 2-3 tbsp of cold water and blitz to loosen slightly. Taste, adjust the seasoning if needed, and serve immediately. Will keep in a jar in the fridge for a week.

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