Red Pesto Sauce recipe (batch making) budget friendly

This rich and vibrant red pesto is a wallet-friendly way to add bold flavour to your meals. Made in batches for convenience, it’s perfect for tossing with wholegrain pasta, spreading on flatbreads, or using as a heart-healthy dip or dressing.

Ingredients

• 1x 465g jar of roasted red peppers (drained)
• 1x 285g jar of sun dried tomatoes (drained)
• 1x 100g bag pine nuts
• 5x cloves of garlic (peeled)
• 1x bunch of basil
• Olive oil

Method

• In a blender, place the sun-dried tomatoes, roasted peppers, and garlic clove, start to blitz for a minute.
• Now cut the stalks of the basil and place those in the blender. If it starts to stick, drizzle some olive oil into the blender to loosen a little bit. Once they have combined, leave them in the blender.
• Now toast the pine nuts in a dry pan on a medium heat, you want the nuts to be a brown colour but not burnt, just enough to release the natural oils.
• Now place your nuts in the blender and blitz. Add the olive oil a little at a time until you get the consistency of double cream, empty into a bowl and leave to cool for 5 minutes.
• Once cooled, use an ice-cube tray. I use a 20-cube tray, then freeze for 24 hours.
• Once frozen, pop out the cubes into a reusable container with a lid and leave in the freezer till you need it.