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