Sun Dried
Tomato Pesto

Sun-dried tomato pesto

Instructions

  1. Place the tomatoes, pepper and garlic in a food processor and process until finely chopped.

  2. Add the nuts, cheese, basil and chilli paste and pulse to chop finely. Add 4tbsp oil to create a thick pesto.

  3. Spread on the oatcakes and top with a sprig of rocket.

  4. To serve: Nairn’s Gluten Free Oatcakes

Serves: 4
Preparation time: 10 mins
Difficulty level: Easy
Recipe by
Christine Bailey
 

Ingredients:

  • 200g / 7oz jar sundried tomatoes in oil, drained (retain the oil)

  • 1 roasted red pepper from a jar, drained, about 50g

  • 1 garlic clove, crushed

  • 50g / 2 oz pine nuts, toasted

  • 50g / 2 oz walnut halves, toasted

  • 50g / 2 oz Parmesan cheese, freshly grated

  • 2tbsp chopped basil leaves

  • 1tsp sun dried chilli paste

  • Freshly ground black pepper