Smoked Sundried Tomato Pesto

1 Pkt Telegraph Hill Manuka Smoked Semi-dried Tomatoes

25g Nuts (Cashew nuts, pinenuts, walnuts or almonds)

1 Fresh Tomato (peeled)

Pinch Black Pepper

1 garlic clove

¼ fresh chili (more or less to taste)

2 Tbsp Chopped fresh herbs (basil, parsley, oregano)

1 Tbsp Telegraph Hill Olive powder

25ml Telegraph Hill Extra Virgin Olive Oil

1 Tsp Smoked paprika

1.  Drain the tomatoes from the oil, keeping the oil aside for later.
2. In a food processor roughly chop the nuts.
3. Add the smoked tomatoes, fresh tomato, diced chili and garlic then process into a paste.
4. Remove from the food processer into a bowl and stir in the pepper, olive powder and smoked paprika.
5. Stir in the Olive oil and oil reserved from the Smoked tomatoes until combined.
6. Add the fresh herbs and serve

Works great as a replacement for tomato paste on pizzas, as a dip or on bruschetta. Use as a base for pasta or pasta salad or basically anywhere you would use tomatoes or tomato paste that you want an extra smoky flavourful punch. I tend to load mine up with extra chili and garlic when I make it at home but the quantities given in the recipe above are a good starting point from which you can add more to taste.

Recipe created by Gavin Versey