Homemade Red Pesto
Homemade Red Pesto

Ingredients

Method

  • 85g pine nuts
  • 250g roasted red capsicum from a jar, chopped
  • 8 sun-dried tomatoes, drained
  • 1 garlic clove, quartered
  • 2 tbsp olive oil
  • 20 basil leaves
  • 50g parmesan, grated
  • Squeeze of lemon
  • Salt and pepper
  • Tip the nuts into a dry frying pan, and toast for a few mins or until golden. Tip into a bowl to cool, then add all the ingredients (including the pine nuts) into a food processor and pulse. Season to taste, and serve with pasta, chicken, or fish.
10 mins
Makes 500g
This recipe pairs perfectly with the Sherrah Rosé 2021 from McLaren Vale, Australia.

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