Recipe by Tisme
I went to a market and bought some lovely pesto sauce, which the family loved. The market being so far away and the price or the pesto, meant I had to come up with something myself. So I did and the family love this even more. I have made it both with without the pine nuts, and it tastes great either way. This sauce can be chilled and served as a dip or spread on focaccia, fresh rolls or mountain bread...... our favourite is heated and stirred through pasta. This is so quick and easy and would be great with chicken or meat.. Freezers well also!!!!!!
Top Review by Lalaloula
Tis, this is superb!!!! It has such a depth of flavour and makes you come back for more and more and more. :) It is easy and quick to make and tastes so good, way better than store bought! I, too left this pesto quite chunky and also didnt add all the liquid as I wanted more of a spreadable consistency. Apart from leaving out the sugar and salt I stuck to your recipe and it was perfect! I will surely make this again! THANK YOU SO MUCH for sharing another winner with us! Made and reviewed for Make My Recipe Edn #11 June 2010.
- 1⁄2 cup parmesan cheese, grated
- 1 cup fresh basil leaf
- 1⁄2 teaspoon dried Italian herb seasoning
- 2 garlic cloves
- 30 g toasted pine nuts
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon salt (optional)
- 3 tablespoons light olive oil
- 2 tablespoons water
- 1 cup sun-dried tomato, drained and chopped finely
Directions See How It's Made
- Put the pine nuts, parmesan cheese, basil, garlic,sugar, herbs and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste. ( I dont make mine too smooth we like it coarse).
- Fold the chopped sundried tomatoes into the mixture and mix well, or put the tomatoes into the processor with the other infredients and give a quick wizz.