(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.

INGREDIENTS

METHOD

• 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.