Sundried tomato and basil pesto
Easy
•9 Min
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Ingredients
20
ingredient_quantity
recipe ingredient
MAGGI Chilli Original Sauce
100
g
Sun-dried tomatoes
500
g
Basil, Fresh
100
g
Onions, Raw
125
g
Garlic, Raw
20
g
Nuts, pine nuts, dried
62.5
g
Parmesan cheese topping, fat free
125
g
Oil, Olive, Salad Or Cooking
62.5
g
Utensils and appliances
Pan
Knife
Blender
Refrigerator
Freezer
Mason Jars
Nutritional Information
Nutrition Table Footer
Carbohydrates
15.43 g
Energy
157.79 kcal
Fats
6.39 g
Protein
6.81 g
Nutrition Table Footer
5 min
2 min
2 min
Recipe steps
9 min
Step 1
Roughly chop onion and caramalise, with garlic on a hot pan on medium to high heat. Add other dry Ingredients in a Food processor except olive oil.
Recipe steps
9 min
Step 2
Blend to paste consistency adding olive oil gradually while still mixing. Stop the machine, scrape down the sides and season salt and pepper. Repeat the action un
Recipe steps
9 min
Step 3
Store in a jar with an air tight fitting lid. Can be refrigerated for up to one week or alternatively frozen for up to two months. Can be served as dip and on pas