Tomato & parmesan pesto

Serves 20 (1 dsp per person)

Despairing of UK tomatoes outside of summer (utterly devoid of flavour), I’ve accidentally come up with a solution, which has since become a permanent feature in my fridge. And miraculously, it’s only 39 calories per serving. Taking on board your unerring requests for quick, healthier dishes for people who “don’t cook”, I’m spreading the joy.

Ingredients

500g cherry tomatoes
10 sun dried tomatoes
20g parmesan, chopped
2 anchovies, chopped
1 tbsp basil leaves
1 tbsp olive oil
Sea salt & black pepper

Method

  1. Blitz all ingredients in a blender. That’s it.
  2. Store in the fridge for up to 3 days or freeze. We do 50/50.

Drizzle over fish, chicken or salad; dollop on sweet corn fritters; stir through pasta, or use as a marinade. Basically, anywhere you’d use tomatoes.

Tip: mix with natural yoghurt or crème fraiche for a lighter, creamier option.

39 KCALS PROTEIN 0.8g  FAT 3.5g  SAT FAT 0.6g  CARB 1g OwS  0.9g  Salt 0.2g