Parsley pesto with sundried tomatoes
1 large bunch of parsley
1 leek (white part only)
40 g parmesan cheese
8 sundried tomatoes
½ teaspoon dried shallots
1 teaspoon oregano
100 ml olive oil
100 ml grapeseed or other neutral oil
4 tablespoons pumpkin seeds and sunflower kernels, toasted
12 roasted hazelnuts
Salt and pepper to taste
Wash, dry and chop the parsley. Soak the sundried tomatoes in a bowl of boiling water to soften.
Place all ingredients in a deep jar (900 ml or 1 liter). Mix everything until thick and smooth. Adjust the thickness of the pesto to taste by adding more oil or parmesan and hazelnuts, respectively, to make it more liquid or dense.
Leave to marinate and infuse for 1 hour in the fridge. The parsley pesto with dried tomatoes is a perfect sauce to season salads, garnish grilled meat dishes, spread on bread or mix with pasta.