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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
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