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3.
Increase the speed to medium and add more olive oil until the desired consistency
is reached.
4.
Add lemon juice, salt, and pepper to taste. Serve immediately.
Note: If storing the pesto for any length of time, cover the sauce with a layer of olive oil to
prevent oxidation, which could cause the basil to brown slightly.
Sun-Dried Tomato Pesto
3/4 cup sun-dried tomatoes
1/3 cup toasted pine nuts
1 garlic clove
1/3 cup grated parmesan cheese
Extra virgin olive oil
Salt and pepper, to taste
1.
Place the tomatoes, pine nuts, garlic, parmesan cheese, and a small amount of olive
oil into the blender.
2.
Start blending on low speed, then gradually increase the speed and add more olive
oil until the desired consistency is reached. You may need to turn the blender off
and unplug it from the power outlet, then scrape down the sides.
3.
Continue blending until all ingredients are evenly pureed.
4.
Serve immediately or store in the fridge in an air tight container for 2-3 days.
Romesco Sauce
2 red capsicum, quartered and de-seeded
4 garlic cloves
1 medium tomato
