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Sundried Tomato and Hazelnut Pesto

Posted by Susie Taylor on

spagetti

Small clove garlic, 25g hazelnuts, 25g grated parmesan, 150ml olive oil and 75g sundried tomatoes

Put all the ingredients in a mixer and pulse to make a paste – pulse lightly if you want it to retain texture, but if you like it smoother whizz more or you can add a little more olive oil or a squeeze of lemon juice.  It will last for a week when kept in the fridge.


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