Sundried tomato and basil pesto
9Min
Easy
Ingredients
20
ingredient_quantity
recipe ingredient
100
g
MAGGI Chilli Original Sauce
500
g
Sun-dried tomatoes
100
g
Basil, Fresh
125
g
Onions, Raw
20
g
Garlic, Raw
62.5
g
Nuts, pine nuts, dried
125
g
Parmesan cheese topping, fat free
62.5
g
Oil, Olive, Salad Or Cooking
.
Nutrition Value
Energy
157.79 kcal
Protein
6.81 g
Carbohydrates
15.43 g
Fats
6.39 g
Information per serving
Instruction
9 Minutes
-
Step 1
5 MinRoughly chop onion and caramalise, with garlic on a hot pan on medium to high heat. Add other dry Ingredients in a Food processor except olive oil. -
Step 2
2 MinBlend to paste consistency adding olive oil gradually while still mixing. Stop the machine, scrape down the sides and season salt and pepper. Repeat the action until blended to pesto consistency. -
Step 3
2 MinStore in a jar with an air tight fitting lid. Can be refrigerated for up to one week or alternatively frozen for up to two months. Can be served as dip and on pasta dishes
Comment 0