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Red pesto

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Red pesto

Red pesto is sweeter than the classic basil version, so it can be a great hit with families. Why not make a double batch: after you’ve enjoyed it with pasta, try serving with roast chicken for a summery Sunday lunch, stirring through freshly chopped tomatoes to top bruschetta, or spreading over salmon or meaty white fish fillets before baking. It also makes a great salad stirred through cooked and cooled grains such as rice or couscous, with some freshly chopped herbs or spring onions.

Ingredients

  • 85g/3oz pine nuts or walnuts
  • 250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped
  • 8 sun-dried tomatoes from a jar, drained
  • 1 large garlic clove, quartered
  • 2 tbsp extra virgin olive oil
  • 20 basil leaves, plus extra to serve
  • 50²µ/1¾´Ç³ú Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve
  • squeeze of lemon juice (or a drop of red wine vinegar)
  • salt and freshly ground black pepper