Red Pesto
  • 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
  1. Chop finely - basil, parsley, garlic, capers, anchovy fillet and pine nuts using a sharp knife or mezzaluna.
  2. Pour in the red wine vinegar and olive oil.
  3. Add the parmesan and freshly ground black pepper.
  4. Pour a thin layer of olive oil over the top to preserve the colour of the pesto.
  5. Transfer to a sterilised jar and refrigerate.
  6. Makes 1¼ cups
Recipe by Shades of Cinnamon at