Ingredients Jump to Instructions ↓

  1. 55 g shelled walnuts

  2. 100 g sun-dried tomatoes , in oil

  3. 3 cloves garlic , roughly chopped

  4. 55 g parmesan , broken into chunks

  5. 1 red chilli , de-seeded and roughly chopped olive oil

Instructions Jump to Ingredients ↑

  1. Sun-dried tomato and toasted walnut pesto Method 1. Preheat the oven to 200°C/gas 6.

  2. Spread the walnuts on a baking sheet and roast them in the oven for 3-4 minutes, shaking once or twice, until browned, taking care not to let them burn.

  3. Tip the browned nuts into a wire sieve and shake the sieve over a sheet of newspaper to remove loose flakes of papery skin. Leave to cool.

  4. Place the cooled walnuts, sun-dried tomatoes, garlic, Parmesan and chilli, if using in a food processor.

  5. Process until smooth and then with the motor still running, trickle in enough oil (using a mixture of the sun-dried tomato oil and olive oil) to give a creamy sauce 6. If you want to store the pesto, spoon it in to a screw top jar, smooth down and cover with a thin layer of olive oil. Screw the lid on tightly and keep pin the fridge, where it will last for at least two weeks.


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