Semi-dried tomato, basil & pecorino pesto
Please log in to save or rate.
Time to make:
$5.50 per serve
(at time of publication)
Full ingredients list:
¼ cup basil leaves
1 garlic clove, chopped
1½ tablespoons toasted pine nuts
¾ cup semi-dried tomatoes, drained
¼ cup grated pecorino cheese
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil, plus extra, to serve
Nutritional information (per serve)
Instructions and steps:
1 Process basil, garlic and pine nuts in a small food processor until finely chopped.
2 Add the semi-dried tomatoes, pecorino, lemon juice and olive oil. Process the mixture again until well combined with a thick consistency, adding a little hot water if too thick. Season pesto with cracked black pepper, and drizzle with olive oil, to serve. Store for 3–4 days in the fridge.
Serve pesto tossed through pasta, spread on sandwiches or toasted bread, or dolloped on salads.
About this recipe
First published: September 2019