Jazz up the classic pesto with sun dried tomatoes and cayenne pepper for some zing!
Author Arman @ thebigmansworld
100grams/4 ounces fresh basil
2/3cupmild nut of choicealmonds or cashews- I used almonds
1/2cupsun dried tomatoes in olive oilfirmly packed
3T+ olive oildepending on consistency of tomatoes
3Tstrong parmesan cheese
1Tcayenne pepper/red pepper flakes
Good quality bread/crackers to serve
In a blender/food processor, fresh basil, nuts of choice and garlic clove until completely blintzed.
Add the sun dried tomatoes, parmesan cheese and olive oil and blend well. If too thick, continue adding olive oil, 1 tablespoon at a time. Once well blended, add the cayenne pepper and blend once more.
Remove from blender/food processor and stir to ensure the oil is well mixed. Serve on top of bread, crackers of mixed through pasta.
Pesto can be stored in an airtight container in the fridge for up to 4 weeks. Ensure to give it a good stir before consuming