Semi-dried tomato, basil & pecorino pesto
Makes 1 cup Cost $5.50 Time to make 10 min
gluten free vegetarian ¼ cup basil leaves 1 garlic clove, chopped 1½ tablespoons
toasted pine nuts ¾ cup semi-dried
tomatoes, drained ¼ cup grated pecorino cheese 1 tablespoon lemon juice 1 tablespoon extra-virgin
olive oil, plus extra, to serve 1 Process basil, garlic and pine nuts in a small food processor until finely chopped. 2 Add the semi-dried tomatoes, pecorino, lemon juice and olive oil. Process the mixture again until well combined with a thick consistency, adding a little hot water if too thick. Season pesto with cracked black pepper, and drizzle with olive oil, to serve. Store for 3–4 days in the fridge.