Mushroom biltong pesto & sun-dried tomato and biltong pesto – Food & Home Magazine
Recipe by Debbie Payne Makes: a 130g jar, serves 2 (in pasta) Difficulty level: Easy Time: 10 minutes INGREDIENTS: 100g marinated sun-dried tomatoes, drained
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Ingredients
- pinch fresh rosemary
- 1 garlic clove, peeled and crushed
- 140g tinned mushrooms, drained
- 10g Parmesan, finely grated
- 15g biltong, finely grated
- 30g black olives, pitted
- 50g olive oil
- 20g almonds, finely chopped
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