Red Pesto

Ingredients

• 50 g Pine nuts
• 0.5 handful parsley
• 0.5 handful basil
• 70 g sun‑dried tomatoes (in oil)
• 1 tbsp Lemon Juice
• Salt
• Pepper

Instructions

1. 1.

   Lightly toast the pine nuts in a dry pan until fragrant.

2. 2.

   Rinse and pat dry the parsley and basil, then remove the leaves from the stems.

3. 3.

   Drain the tomatoes and reserve the oil.

4. 4.

   Blend the toasted pine nuts, herbs, tomatoes, lemon juice, and cheese until finely pureed.

5. 5.

   Measure about 60 ml of the reserved tomato oil, slowly add it to the pesto while blending until well combined. Season with salt and pepper as needed.