Mushroom biltong pesto & sun-dried tomato and biltong pesto

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.