SUN DRIED TOMATO PESTO

EDP Norfolk - - Food & Drink -

In­gre­di­ents

150g sun dried toma­toes 2 cloves gar­lic 20g pine nuts Light olive oil 50g grated parme­san (the trick here is to whiz cut up pieces of parme­san in the food pro­ces­sor - much quicker!) Salt and freshly ground pep­per

Method

Process all in­gre­di­ents un­til smooth and sea­son with salt and freshly ground black pep­per. This will then keep in the fridge for up to four days.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.