Sundried Tomato and Roasted Capsicum Pesto

    15 minutes

    A delightfully tangy pesto that is sure to enthrall even the pickiest set of tastebuds.

    New South Wales, Australia
    5 people made this

    Serves: 6 

    • 250g sundried tomatoes in oil
    • 1 large red capsicum, halved and deseeded
    • 1 large onion
    • 5 garlic cloves
    • 1 teaspoon oregano
    • 1 1/2 cups olive oil
    • 125g shaved parmesan
    • several basil leaves

    Preparation:15min  ›  Ready in:15min 

    1. Roast the capsicum on your stovetop (or barbecue) till the edges turn black and skin begins to peel.
    2. Meanwhile, place onion, garlic and oil into blender and blend till it becomes a semi-coarse mixture. Add the sundried tomato and capsicum then blend till smooth.
    3. Add the parmesan, oregano and basil to the mixture and blend for a couple of seconds then remove mixture into an airtight container.
    4. For better results, fold an extra cup of oil into the final mixture after transferring to the container.

    Serving suggestion

    This will keep in the fridge for up to a week. Each serve can be mixed with around 500g pasta. Add pesto to taste.

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     -  15 Jun 2010