Dips & Sauces, Sides, Vegetarian

Sundried Tomato and Basil Pesto

Cooking method:

  • Prep Time: 5 mins
  • Total time: 5 mins
  • Skill Easy
  • Serves 4 people

Sundried Tomato and Basil Pesto

TIP If you prefer a chunkier pesto, PULSE at step 2 until the desired consistency is reached. Pesto can be stored in fridge for a week. 

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Nuts, Dairy

Recipe tags


  • 200g sundried tomatoes in oil, drained
  • 10g basil leaves
  • 1 garlic clove
  • 90ml olive oil
  • 25g pine nuts
  • 25g grated Parmesan cheese or vegetarian equivalent
  • Salt and freshly ground black pepper, as desired

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Place all ingredients into the bowl and season to taste.

  • Step 2

    Install the blade assembly and select MIX, then START/STOP. Twist Power Paddle anti-clockwise continuously while blending to form a smooth pesto. Remove blades after blending.  

  • Step 3

    Transfer to an airtight container. Can be stored in a refrigerator for up to a week.  Serve with pasta, fish or paninis.