Sundried tomato pesto

Recipes

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

Ingredients:

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.

Tip:

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