I first tried a version of this red pepper and sun-dried tomato pesto at Licorish Bistro. It was so delicious (I had to try stop myself from eating it all). After that, I just knew I had to find the recipe or at least as close to the recipe as possible.
After a lot of online searching, I came across this recipe for red pepper and sun-dried tomato pesto. Which I obviously adapted slightly to my personal taste…and it is now one of my favourite accompaniments, as it goes with just about anything. I have had it on bread, savoury biscuits, different meats, you name it – it will work!
Top tips:
- This is so easy and can be made in just minutes. It actually takes longer to de-seed the red pepper than actually make the pesto.
- You can make it in a food processor, as easily as I made mine in the Thermomix.
- Warning – it is addictive and delicious and you will want to eat it all!
- If you want a slightly different but still delicious flavour, then roast the red pepper first – the only thing is don’t put all the oil in, otherwise it will be a very thin and runny pesto – unless you want that!
- I also like the flavour of a teaspoon of Worcestershire Sauce adds to the red pepper and sun-dried tomato pesto – try it…you won’t be sorry!
Red pepper and sun-dried tomato pesto made in the Thermomix (TM5)
Ingredients
- 1 red pepper, de-seeded & quartered
- 3 cloves garlic
- 150 g raw cashews
- 1 packet sundried tomatoes (155 g)
- 20 g olive oil
- 3 tsp apple cider vinegar
- 50 g Parmesan cheese
Method
- Place all ingredients in the Thermomix mixing bowl.
- Put your machine into Turbo mode and and set to the shortest Turbo time.
- Press Turbo 3 - 5 times, checking the consistency as you go. I prefer mine slightly chunky but if you prefer a finer salsa texture, then just whizz it up a few more time until you are happy with the consistency.
- Serve immediately or refrigerate until ready to use.
Red pepper and sun-dried tomato pesto made in the Thermomix (TM5)
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Oh boy, this is my kind of recipe! It looks great, but best of all, I can see from the ingredients that it has a very “moreish” somewhat umami quality — two thumbs up from a fellow Thermomix fan, in Canada 🙂
Hi, does this recipe freeze well?
To be honest, I have always made it fresh as it’s so quick and easy. I have never tried to freeze it, so I’m not sure.