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
Ingredients
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
Method
Prep:20min ›
Ready in:20min
- Put the garlic and sea salt into a blender and pulse till garlic is chopped.
- 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.
- Add the coriander to the mixture and blend.
- Add the sun dried tomatoes to the blender and mix - do not make the mixture too smooth - keep it quite grainy.
- 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.
