Tagliatelle with sunflower seed pesto rosso  | Underground Cookery School

Tagliatelle with sunflower seed pesto rosso  | Underground Cookery School

undergroundcookeryschool.com

Serves 4

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Ingredients

  • 120g semi- dried tomato
  • 55g sunflower seeds- lightly toasted
  • 1 clove of garlic- roughly chopped
  • 10g fresh basil
  • 10g flat leaf parsley
  • zest of ½ lemon
  • 125g extra virgin olive oil
  • salt to taste
  • 200g gluten free plain flour
  • 2 medium size eggs
  • 2 egg yolks
  • large pinch of salt
  • 2 level tsp xantham gum
  • 2 tsp olive oil
  • extra flour for dusting

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