This pesto is so good on roasted vegetable focaccia. This was Jamie Oliver’s recipe from his first invention “The Flavour Shaker” which we use to demonstrate in store.
- 1 clove garlic, peeled
- a handful of sun-dried tomatoes in oil, torn into pieces
- 1 tbs pinenuts, lightly toasted
- a handful of freshly grated Parmesan cheese
- extra virgin oil
- freshly ground black pepper
Pop the garlic, pinenuts and sun-dried tomatoes in mill and grind until a fine
consistency or paste. Transfer to a small bowl and stir through the Parmesan and olive oil until you have a nice pesto consistency. Taste and season with pepper.
Smear your pesto on bruschetta, or served drizzled over some slices of mozzarella. Great on a juicy steak sandwich too!
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