Sundried tomato and basil pesto

Name: Sundried tomato and basil pesto
Prep time: 2 s
Cook time: 5 s
Total time: 9 s
Yield: 20
Cuisine: Local
Ingredients: MAGGI Original Chilli Sauce 100 ml; Sundried Tomatoes 500 g (2cups); fresh basil 100 g; whole onion 1; Cloves of garlic peeled 4; Cup Pine nuts ¼; Cup parmesan cheese ½; Cup extra virgin olive oil ½

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Easy

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9 Min

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Ingredients

MAGGI Chilli Original Sauce

100 g

Sun-dried tomatoes

500 g

Basil, Fresh

100 g

Onions, Raw

125 g

Garlic, Raw

20 g

Nuts, pine nuts, dried

62.5 g

Parmesan cheese topping, fat free

125 g

Oil, Olive, Salad Or Cooking

62.5 g

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Nutritional Information

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Carbohydrates

15.43 g

Energy

157.79 kcal

Fats

6.39 g

Protein

6.81 g

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Recipe steps

9 min

5 min

2 min

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Recipe steps

9 min

Step 1

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Roughly 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.

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Recipe steps

9 min

Step 2

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Blend 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 un

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Recipe steps

9 min

Step 3

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Store 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 pas

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