Thanks to Mona Hecke author of the Lunchbox Revolution for this recipe.
Tomato Pesto/Rocket Pesto
- 150g semi dried tomatoes
- 150g roasted capsicum
- 200g fetta cheese (creamy variety)
- dash of sweet chilli sauce
- 1 clove garlic
- cracked black pepper
- olive oil
1. Blend all ingredients in a food processor
2. Alternatively, replace tomato and capsicum with rocket leaves.
3. Serve as a dip with crackers and vegie sticks.
Keep in fridge for five days.