Red rocket pesto

    20 min

    Because I had no fresh basil at the time, I used rocket instead to make a chunky red pesto sauce with sun dried tomatoes. It turned out really tasty.


    London, England, UK
    3 people made this

    Serves: 10 

    • 200g sun dried tomatoes
    • 1 teaspoon balsamic vinegar
    • 2 tablespoons pine nuts
    • 100ml olive oil
    • 1 decent handful rocket
    • 3 garlic cloves
    • 100g Parmesan cheese, finely grated
    • salt to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a small saucepan of cold water to the boil. Add sun dried tomatoes and remove from the heat. Add balsamic vinegar, cover the saucepan and steep the tomatoes for 10 minutes, to soften.
    2. Meanwhile roast pine nuts in a small dry pan over medium heat, until golden brown; set aside.
    3. Drain sun dried tomatoes and combine with olive oil in a blender. Pulse, until smooth; add rocket, garlic and pine nuts. Pulse again, until smooth.
    4. Transfer into a bowl and mix in Parmesan cheese. Season to taste.

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