Red pesto
Ingredients
- 85g/3oz pine nuts or walnuts
- 250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped
- 8 sun-dried tomatoes from a jar, drained
- 1 large garlic clove, quartered
- 2 tbsp extra virgin olive oil
- 20 basil leaves, plus extra to serve
- 50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve
- squeeze of lemon juice (or a drop of red wine vinegar)
- salt and freshly ground black pepper
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