SUNDRIED TOMATO AND HAZELNUT PESTO
Posted by Susie Taylor on

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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- Tags: Great Taste, Olive Oil, Recipes, Savoury, Simple, Vegetarian