RED PESTO - Cuisine Magazine - From New Zealand to the World
RED PESTO Jane Lyons & Will Bowman Makes approx 2 cups sauce Preparation 35 mins Cook 35 mins Ingredients 3 […]
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Ingredients
- 3 large tomatoes, cored and halved
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 2 sprigs rosemary
- 1 red capsicum
- 2 cloves garlic, grated
- 1 mild red chilli, finely sliced
- 1 teaspoon white wine vinegar
- 3 oil- or salt-preserved anchovy fillets, roughly chopped (optional)
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