Tag: peppadew pesto

Instructions

Prepare Tomatoes:

1. Soak the sundried tomatoes in the olive oil for about 1 hour before use.
2. Drain the tomatoes using a sieve or strainer. Do not discard the olive oil - it will be used later in the recipe.

Prepare the Peppadews:

1. Preheat the oven to 180C
2. Cut the top part of the peppadews off and remove the seeds. Then cut the peppadews in half.
3. Mix the peppadews & garlic in a mixing bowl. Coat with olive oil and mix until all the peppadews are covered with oil.
4. Scrape the ingredients in the bowl out on a baking sheet. Season with salt and pepper.
5. Roast for 25 minutes until the edges just start to blacken.
6. Cool to room temperature.

Toast the nuts extra flavor:

1. In a medium skillet, toast the nuts over medium heat, stirring frequently, until nice and fragrant, 3 to 5 minutes. Tip the toasted nuts into a bowl to cool for a few minutes.

Make the pesto:

1. Combine all the ingredients (except the olive oil) in a bowl of a food processor.
2. With the machine running, slowly drizzle in the olive oil.
3. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
4. If desired, you can thin out the pesto with more olive oil.

Instructions

Toast the nuts extra flavour:

1. In a medium skillet, toast the nuts over medium heat, stirring frequently, until nice and fragrant, 3 to 5 minutes. Pour the toasted nuts into a bowl to cool for a few minutes.

Make the pesto:

1. Combine all the ingredients (except the olive oil) in a bowl of a food processor. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
2. Taste, and adjust seasoning if necessary.
3. Add more Parmesan if you’d like a creamier pesto.

Instructions

Toast the nuts extra flavor:

1. In a skillet, toast the nuts over medium heat (without any use of oil or cooking sprays), stirring frequently (don’t let them burn!), until nice and fragrant, 3 to 5 minutes. Tip the toasted nuts into a clean bowl to cool for a few minutes.

Make the pesto:

1. Combine the basil, cooled nuts, parmesan, lemon juice, garlic, and salt in a food processor or blender. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
2. Taste, and adjust seasoning if necessary.
3. Add more Parmesan if you’d like a creamier pesto.