Semi-dried tomato, basil & pecorino pesto

Healthy Food Guide (Australia) - - RECIPES -

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.

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