It is time we shine a light on sun dried tomato pesto, the lesser known of the green pesto but equally tasty. Great in pastas, salads, soup topping or on toast!


  • Servings: “1
  • Difficulty: easy
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    For the Red Pesto
  • 140 g (43⁄4 oz) jar of sundried tomatoes, drained (save the oil for blending)
  • 20 g (3⁄4 oz/2 tablespoons) hazelnuts (filberts)
  • 1 garlic clove, peeled
  • salt and freshly cracked black pepper
  • olive oil, for drizzling


  1. Prepare the pesto by putting all the ingredients into a blender and blitzing until smooth.

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