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Updated: May 24, 2021

This is a really popular pesto and is slightly different to the classic variety. It really does add flavour and texture to the simplest of dishes. It is also delicious!


100 g sun-dried tomatoes

5 garlic cloves

30 g pine nuts

Sea salt and pepper


  • Drain the tomatoes in a sieve over a bowl and put them with the garlic, salt, pepper and pine nuts into a food processor and whizz up till blended.

  • Pour the drained oil from the bowl (approx. 50 ml) into a jug and whilst the processor is still on, pour the olive oil in a steady stream to achieve a dropping consistency.

  • Check the taste and consistency and add a little more olive oil if required.

  • Put into a glass or ceramic jar and cover with a thin layer of oil (this helps to protect the pesto from oxidation) and store in the fridge.

* Use within 2 weeks.

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