Sundried Tomato and Red Pepper Pesto from Life's Too Short to Stuff a Mushroom by Prue Leith
This works well on chicken and fish, or to flavour bread or scones.
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Ingredients
- 4 sundried tomatoes from a jar, drained of the oil
- 50 g/1¾ oz/generous ⅓ cup pine nuts
- 2 garlic cloves, peeled
- 1 chargrilled red (bell) pepper from a jar, drained of the oil
- salt
- black pepper
- 150 ml/5 fl oz/scant ⅔ cup extra-virgin olive oil
- 50 g/1¾ oz Parmesan, grated
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