Ingredients

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100 g sun-dried tomatoes in Extra Virgin Olive Oil
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25 g (1/4 cup) hazelnuts, roasted
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25 g (1/3 cup) Parmigiano Reggiano, grated
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6 g fresh basil leaves (half a bunch)
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50 ml (8 Tbsp) Extra Virgin Olive Oil
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Method
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Gently wash and dry the basil leaves.
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Place hazelnuts in a small saute pan and toast to a medium to high heat, tossing them consistently as not to burn them, for about 3-5 minutes.
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Place hazelnuts on a clean dish towel and rub them using the towel to loosen off some of the skin. Set aside to cool.
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Drain the sun-dried tomatoes and add them to the food processor.
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Add all the ingredients, except olive oil to a food processor. Pulse 4-5 times.
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Slowly start pouring the olive oil into the food processor and pulse again, repeating until mixture becomes smooth and well blended.
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Use a spatula to clean off the sides of the processor (turned OFF!!!) bringing the mixture back into the middle.
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Scoop pesto into a small mason jar and top with extra virgin olive oil, which will preserve it in the fridge for about 5-6 days.
- If you freeze your pesto, scoop it into 2 small plastic food storage containers. Keeps for a couple of months.

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Tip.
The green vein in the middle of a garlic clove holds the most intense flavour. It can be overpowering. To remove it, slice the clove in half and use a pairing knife to remove the vein.
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Recipe created by 
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