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Sundried tomato and basil pesto
15'
Ingredients
Servings
-
16 Portions
+
MAGGI Chilli Garlic Sauce
MAGGI Chilli Garlic Sauce 100ml
Tomatoes, Sun-Dried
Tomatoes, Sun-Dried 2 cups (500g)
Basil, Fresh
Basil, Fresh 100g
Onions, Raw
Whole Onion 1
Garlic, Raw
Garlic cloves,peeled, 4
Nuts, pine nuts, dried
Pine nuts 1/4 cup
Cheese, Parmesan, Grated
Cheese, Parmesan, 1 cup
Olive Oil
Extra Virgin Olive Oil 1/2 cup
Average price
543
ZAR
Sundried tomato and basil pesto
Nutri value
Instructions
8 Steps
15'
Total
11'Preparation
0'Cooking
3'Waiting
Step by step
1 of 8
2'
Step 1
Roughly chop onion and caramalise, with garlic on a hot pan on medium to high heat.
Check
2 of 8
2'
Step 2
Add other dry Ingredients in a Food processor except olive oil.
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3 of 8
3'
Step 3
Blend to paste consistency adding olive oil gradually while still mixing
Check
4 of 8
2'
Step 4
Stop the machine , scrape down the sides and season salt and pepper.
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5 of 8
1'
Step 5
Repeat the action until blended to pesto consitently.
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6 of 8
2'
Step 6
Store in a jar with an air tight fitting lid.
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7 of 8
2'
Wait up to a week
Can be refrigerated for up to one week or alternatively frozen for up to two months.
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8 of 8
1'
Step 8
Can be served as dip and on pasta dishes.
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Sundried tomato and basil pesto
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