SUNDRIED TOMATO PESTO - BARBECUED STEAK SANDWICHES
(yields 280g/1 + 1/4 cups)
Oil from sundried tomatoes can be used to moisten pesto or retained
to use in a vinaigrette. Sundried Tomato Pesto can be stored in
refrigerator for up to two weeks or frozen for up to six months.
This recipe forms part of the Barbecued Steak Sandwiches with Sundried Tomato Pesto recipe.
100g (2/3 cup) sundried tomatoes in oil (drained and roughly copped)
75g (3/4 cup) grated Parmesan
75g (3/4 cup) grated tasty cheddar
juice of 1 lemon
freshly ground black pepper
1/4 cup chopped Italian parsley leaves
- Using a food processor fitted with a metal blade, process all ingredients (except parsley) till a thick paste is formed.
- Add parsley and pulse just to combine.
- Store mixture in an airtight container in refrigerator till required.