Ingredients
- 170 g semi dried tomato
- 50 g raw macadamia - or cashew, or pinenut...
- 40 g olive oil - you can increase to 100 g if you like an oilier/runnier pesto
- 30 g parmesan cheese - cubed (omit for dairy free)
- 2 cloves of garlic - peeled
- 30 g roasted capsicum - jar or roast your own
- 10 g tomato paste
- 10 g fresh basil - large bunch
- 20 g kalamata olive flesh - optional
- pinch of salt
Instructions
- Add all ingredients to mixer bowl, blend for 20 sec/speed 5/MC on or until desired consistency is reached.
Notes
Please note: This pesto will last a maximum of 3 days in the fridge due to raw garlic and the risk of botulism.
You can freeze any left over pesto or simply eat with some crackers!
Feel free to adapt this recipe to what you like ie. if you don't like capsicum you can omit. You can also omit the olives and season to taste.
Bellini Users
Use your sharp blade for this recipe.
At step 1 extend processing time if required.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 15g | Calories: 54kcal | Carbohydrates: 2.7g | Protein: 1.4g | Fat: 3.8g | Saturated Fat: 0.7g | Sodium: 66mg | Sugar: 2.5g
Alternative Red Pesto Uses:
- Portion & freeze
- Scrolls, Pizza Sauce or even a toasted Sandwich with cheese!
- Savoury crepes (red pesto, ham, shredded cheese, tomato)
- Use with shredded chicken
- Eat it as dip, or also mix with cream cheese
- Kievs (pesto, spinach & cheese), Parmies, Chicken Rissoles
- Roast lamb crust
- Stir through Pasta or a Pasta bake (with chicken)
- Mix through Lunchbox Chicken Loaf
and then