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Sundried tomato and basil pesto

Sundried tomato and basil pesto
Sundried tomato and basil pesto
  • Preparation time
    15 min
  • Difficulty Easy
  • Number of servings
    16

This vibrant and flavorful condiment combines the tangy sweetness of sundried tomatoes with the aromatic freshness of basil. Spread it on toasted bread, toss it with pasta, or use it as a marinade for grilled vegetables or chicken.

Ingredients
  • MAGGI Chilli Garlic Sauce 100ml
  • Tomatoes, Sun-Dried 2 cups (500g)
  • Basil, Fresh 100g
  • Whole Onion 1
  • Garlic cloves,peeled, 4
  • Pine nuts 1/4 cup
  • Cheese, Parmesan, 1 cup
  • Extra Virgin Olive Oil 1/2 cup
Preparation
  • 1
    Roughly chop onion and caramalise, with garlic on a hot pan on medium to high heat.
  • 2
    Add other dry Ingredients in a Food processor except olive oil.
  • 3
    Blend to paste consistency adding olive oil gradually while still mixing
  • 4
    Stop the machine , scrape down the sides and season salt and pepper.
  • 5
    Repeat the action until blended to pesto consitently.
  • 6
    Store in a jar with an air tight fitting lid.
  • 7
    Can be refrigerated for up to one week or alternatively frozen for up to two months.
  • 8
    Can be served as dip and on pasta dishes.
Nutritional facts per serving
Energy
199.7 kcal | 9.0 %
Protein
6.9 g | 12.0 %
Carbohydrates
20.3 g | 38.0 %
Sugars
12.5 g
Fiber
4.4 g
Sodium
207.6 mg
Fats
12.0 g | 50.0 %
Saturated Fats
2.3 g
Components

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