Add extra olive oil for a looser texture. 

Sun-dried tomato pesto

Makes 1¼ cup 

Ingredients

250g sun-dried tomatoes in olive oil
¼ cup pine nuts (or use ½ cup pecans or cashews)
1 Tbsp lemon juice
2 large cloves garlic, chopped
40g Parmesan, grated
½ Tbsp chopped rosemary
¼ tsp chilli flakes
2 Tbsp sun-dried tomato oil
¼ cup olive oil + extra for covering 

Method

1. Drain sun-dried tomatoes, reserving the oil, and chop finely.
2. Toast nuts in a dry pan or in the oven at 180°C, remove and chop finely. 
3. Place all ingredients, except for the olive oil, into a food processor and pulse lightly until chunky. 
4. Add the oil and blitz until the pesto comes together into a thick paste. 
5. Spoon into a dish and cover with a thin layer of olive oil, which will keep it from oxidising. Seal and store in the fridge. (Bring to room temperature before eating.) 
6. Serve lathered on bread, or stirred through pasta or soups.

Cook’s note: This pesto can also be made using a pestle and mortar or even using a fork. Make sure to chop everything super fine in order to mash together with your fork. 

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons

Also read: Crispy pork chops and quick herb ‘pesto’

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