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Writer's pictureMonica Bugno

Sundried Tomato Pesto Sauce

Serves 4


Ingredients:

  • 120grams of sundried tomatoes (the ones that aren't in oil) - put in a bowl and cover with water for 30mins. Then drain.

  • 1/2 bunch of basil

  • 50grams of nuts (I used almonds)

  • 1 garlic clove

  • 1/2 cup of grated parmesan

  • 150gr ricotta

  • Olive oil - only if required

  • Grated Parmesan cheese, for topping


Method:

  1. Put all of the ingredients in a processor and process until all of the nuts are very fine.

  2. If the mixture is a bit stiff and not processing well, add little bits of oil to loosen it up.

  3. Cook your pasta, keep aside some of the water.

  4. In a fry pan, add the pesto, heat up and add the water to pesto until it becomes creamy.

  5. Toss your pasta in, coat and serve immediately with a bit more grated Parmesan cheese.


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