Ingredients
1 cup packed sun dried tomatoes
1/2 red onion, roughly chopped
3 garlic cloves
2 tbs pine nuts, lightly toasted
1/4 cup grated parmesan cheese
2 tbs chopped coriander
splash of balsamic vinegar
1 tsp dried basil (fresh would probably taste better)
1/2 tsp black pepper
salt to taste
olive oil, approx. 1/2 cup (I used the oil that the sun dried tomatoes were soaked in)
Preparation
Add all the ingredients and half the oil to a hand mixer and whizz. Keep adding oilve oil until the desired pesto consistency is reached (I ended up using approximately half a cup). Make sure you mix it once or twice while blending so all the bits are blended and not whole. This will keep in an airtight container in the fridge for a week or so. It can also be frozen.
