Tomato Pesto

A fresh, delicious, simple recipe using Irish produce and the flavours of the Mediterranean. A recipe that adds a taste of summer to hundreds of dishes

Ingredients

  • 125g Sun-blush Tomatoes
  • 1 Red Pepper
  • 75g Parmesan
  • 1 Clove Garlic
  • 75 ml Pomace Olive oil
  • 50g Basil
  • 25g Capers
  • 15 ml White Wine Vinegar
  • 15g Maple Syrup

Step 1 - Cook

Cut the pepper in two and discard the seeds and core, char the red pepper skin on the outside on a griddle pan before putting into an oven to roast until cooked. This should take about 15 minutes at 180 C.

Take your remaining ingredients and add to a blender and mix until relatively smooth and add seasoning.

Ingredients

  • 125g Sun-blush Tomatoes
  • 1 Red Pepper
  • 75g Parmesan
  • 1 Clove Garlic
  • 75 ml Pomace Olive oil
  • 50g Basil
  • 25g Capers
  • 15 ml White Wine Vinegar
  • 15g Maple Syrup

Step 1 - Cook

Cut the pepper in two and discard the seeds and core, char the red pepper skin on the outside on a griddle pan before putting into an oven to roast until cooked. This should take about 15 minutes at 180 C.

Take your remaining ingredients and add to a blender and mix until relatively smooth and add seasoning.