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A simple twist on a classic italian pesto rosso
Sundried Tomato and Cashew Pesto.
A simple twist on a classic italian pesto rosso
Equipment
- Food Processor
Ingredients
- 150 g sundried tomatoes in oil
- 60 g cashews
- 30 g Parmesan grated
- 2 cloves garlic
- 2 tbsp lemon juice
- salt to taste
Instructions
- In a food processor, combine the sun-dried tomatoes, basil leaves, Parmesan cheese, cashews, and garlic cloves.
- While the food processor is running, slowly drizzle in the lemon juice until the mixture is well combined and smooth.
- Season with salt to taste.
- Use immediately or store in an airtight container in the refrigerator for up to a week.
Notes
You can serve this tomato pesto over pasta, spread it on sandwiches or wraps, or use it as a dip. Enjoy!
