Sundried Tomato Pesto

Name: Sundried Tomato Pesto
Cuisine: Italy
Ingredients: ½ cup (125 ml) a mix of olive oil and a light vegetable oil; 2 cups (320 g) sundried tomatoes, drained of oil; ½ cup (40 g) parmesan, grated; 1 cup fresh parsley, roughly chopped; 3 sprigs fresh rosemary, leaves picked and finely chopped; ½ cup (75 g) raw almonds

Preparation info

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ingredients

3 sprigs fresh rosemary, leaves picked and finely chopped
½ cup (75 g)

Europe
Italy
Sauce
Gluten-free
Mediterranean
Vegetarian

Method

Preheat oven to 200°C.

Toast the rosemary and almonds on an oven tray for about 5 minutes.

Place all ingredients into a food pr