Red pesto

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Ingredients:

1/2 cup drained sundried tomatoes

Handful fresh basil

1/2 cup grated parmesan

1/2 cup pine nuts

1-2 cloves of garlic

1 red chilli pepper (optional)

1/2 cup extra virgin olive oil

Method:

Using a food processor blend tomatoes, basil and garlic in to a coarse paste.

Add all the remaining ingredients and blitz for 10 seconds.

 

 

Green pesto

Ingredients:

50 g pine nuts

50 g parmesan

150 ml extra virgin olive oil

large handful of basil

1 clove of garlic (optional)

Method:

Dry fry the pine nuts until golden brown

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Put all the ingredients in to a food processor,

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and blitz until the desired consistency.

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