Mushroom biltong pesto & sun-dried tomato and biltong pesto

September 23, 2015 (Last Updated: January 11, 2019)

Recipe by Debbie Payne

Makes: a 130g jar, serves 2 (in pasta)
Difficulty level: Easy
Time: 10 minutes

INGREDIENTS:

100g marinated sun-dried tomatoes, drained
10g capers
20g Parmesan, finely grated
20g Peppadews™
15g biltong, finely grated
20g almonds, finely chopped
pinch cayenne pepper
135ml olive oil + extra, if needed

METHOD:

  1. Add all ingredients to a food processor, except the oil, and blitz. Drizzle in the oil, while blending, until it forms a coarse, textured paste.

Cook’s tip: Depending on the type of sun-dried tomatoes used and how hydrated they are, it may require more oil to get the pesto to the correct consistency

Print Recipe

Mushroom biltong pesto & sun-dried tomato and biltong pesto

Ingredients

  • pinch fresh rosemary
  • 1 garlic clove, peeled and crushed
  • 140g tinned mushrooms, drained
  • 10g Parmesan, finely grated
  • 15g biltong, finely grated
  • 30g black olives, pitted
  • 50g olive oil
  • 20g almonds, finely chopped

Instructions

1

Add all ingredients to a food processor, except the oil and almonds, and blitz. Drizzle in the oil, while blending, until it forms a coarse, textured paste. Stir in the almonds.

2

Refrigerate to use or, if wanting to bottle, place in sterilised jars and put into a bath of boiling water and boil, 10 – 15 minutes. The lid will become a bit swollen. Remove from the water and cool. The lid should form a suction and the pesto should last two weeks on the shelf.

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September 23, 2015 (Last Updated: January 11, 2019) By
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