Sundried Tomato Pesto
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It's so simple to make but it tastes very sophisticated.
It's the herby oil that the sundried tomatoes come in that does all that magic for us. Shhhh don't tell anyone this secret!
It was quite hard to quantify the ingredients for this recipe as we usually just eyeball it, adding more or less depending on how we feel that day. We've tried to approximate it as best as possible, but it's best to have some surplus of each ingredient in case you need a more.
Also, taste lots throughout! Not just to make sure it is seasoned well, but because you probably won't be able to resist having a bit more.
Although it tastes really good on its own, check out our other recipes that show our favourite ways to turn this pesto into a delicious, easy meal.
Ingredients
- 250g sundried tomatoes (it can be halves or strips)
- 1/3 cup cashew nuts
- 1/4 cup parmesan cheese
- Extra virgin olive oil (probably around 1/3 cup but you might need more/less)
- Dried herbs
- Salt
- Pepper
Method
- Blend sundried tomatoes until they are smaller chunks
- Add cashew nuts and blend until they are also smaller chunks. Take care not to over blend as it will turn into a cashew butter which isn't what we want. If you are having trouble blending, add a few tbsp of extra virgin olive oil
- Add parmesan, a bit more oil, and season to taste. Blend and add oil until you reach the desired consistency
- Serve up!