Recipes

Sundried tomato and 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
Recipe by
Christine Bailey
Prep time
10 minutes
Difficulty
Easy
Servings
4
Overview

If you've never made pesto before you're missing out, this recipe is so simple and absolutely delicious. 

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

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