Sun-dried tomato and coriander pesto

    20 min

    Using the sun dried tomatoes makes this pesto a bit sweeter than green pesto. The pumpkin seeds and coriander give a different twist too! This makes enough for 2 to 3 portions.

    3 people made this

    Serves: 3 

    • 1 garlic clove
    • 1 pinch sea salt
    • 3 tablespoons pumpkin seeds
    • 1 large handful fresh coriander
    • 6 to 8 sun-dried tomatoes in oil
    • juice of 1/2 lemon
    • 3 tablespoons grated Parmesan cheese
    • 3 tablespoons of oil from sun-dried tomatoes
    • 3 to 4 tablespoons olive oil

    Prep:20min  ›  Ready in:20min 

    1. Put the garlic and sea salt into a blender and pulse till garlic is chopped.
    2. Toast the pumpkin seeds in a dry frying pan until they start to pop, then add to the blender and mix together with the garlic.
    3. Add the coriander to the mixture and blend.
    4. Add the sun dried tomatoes to the blender and mix - do not make the mixture too smooth - keep it quite grainy.
    5. Turn into a bowl add the lemon juice, Parmesan and both the sun dried tomato oil and the olive oil and mix well until you have a pesto consistency.

    To serve

    Stir into cooked pasta and sprinkle on some more Parmesan and chopped coriander. Or, use as a spread for sandwiches, crostini or bruschetta.

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