Red Pesto
Author: Shades of Cinnamon
- 200g sun dried tomatoes
- ⅓ cup basil leaves
- ⅓ cup flat leafed parsley leaves
- 2 chopped cloves garlic
- 2 tsp rinsed and drained capers
- 1 large anchovy fillet or 2 small ones
- 4 tablsp lightly toasted pine nuts
- 2 tablesp red wine viegar
- ½ extra virgin olive oil
- 2 tablsp parmesan cheese
- Chop finely - basil, parsley, garlic, capers, anchovy fillet and pine nuts using a sharp knife or mezzaluna.
- Pour in the red wine vinegar and olive oil.
- Add the parmesan and freshly ground black pepper.
- Pour a thin layer of olive oil over the top to preserve the colour of the pesto.
- Transfer to a sterilised jar and refrigerate.
- Makes 1¼ cups
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/how-to-make-perfect-pesto-like-a-real-italian-mamma/
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