Tomato and Walnut Pesto

Juicy ripe sun dried tomatoes make the base for this gorgeous tasty pesto . You can sub other nuts if walnuts are not your thing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

On a dry pan toast the walnuts for 2-3 minutes until it smells nutty . Now add these to a Food processor then add the sun dried tomatoes . I recommend using the ones already in olive oil and these are nice and soft and juicy . If you can’t get these ones then use what you have and add a little splash of olive oil. Pulse the blender until the walnuts and tomatoes are blended

Step 2

Add the garlic olive oil salt chopped parsley and cayenne pepper now blend until combined . For storage put in sterilized jars then level off and drizzle more Olive oil on top . Then keep in a fridge and use within 5-6 days . I love to toss mine into pasta as it makes a quick delicious and easy meal on the go ! Enjoy !