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Sundried tomato pesto


Packed with umami flavour, this pesto spread is the perfect addition to a summer pasta dish

iCook products used:

  1. Stainless steel cookware

  2. 5-piece knife set

  3. Cutting board


  1. 120g sundried tomatoes

  2. 80g pine nuts or walnuts

  3. 80g grated parmesan cheese

  4. 70ml olive oil

  5. 2 scoops (1 scoop = 10g) of Nutrilite™ All Plant Protein Powder

  6. Optional: 1 clove of garlic and a splash of lemon juice

Preparation method:

  1. Roughly chop the sundried tomatoes and walnuts/pine nuts into smaller pieces.

  2. Place all ingredients in a food processor and blitz until it forms a chunky paste.

  3. Serve immediately or store in a jar for later.


When stored in a fridge, this pesto can be kept for up to one week. Simply scoop it into a jar and cover with olive oil.

Download this recipe here as PDF / as an ePub

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