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Spicy Sundried Tomato Pesto with Plenty of Garlic

Preparation Time
10 minutes

Cooking Time


Allergy Information
Gluten Free, Wheat Free


  • 100g Lucy Bee Coconut Oil melted
  • 150g sun-dried tomatoes (drained if in oil)
  • 2 tbsp.chopped fresh basil or 1 tbsp. if using dried
  • 2 tbsp chopped fresh parsley
  • 3 garlic cloves, chopped
  • 75g Parmesan cheese
  • ½ to 1 red chilli (depends on how hot you want the pesto), optional
  • 100g passata
  • 75g pine nuts slowly roasted until just changing colour
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season


  1. In a food processor or blender combine Lucy Bee Coconut Oil, tomatoes, basil, parsley, garlic, chilli if using and Parmesan cheese and blitz until well blended.
  2. Still blitzing, add the passata slowly until you get the desired texture (this depends on how hydrated the sundried tomatoes are).
  3. Stir in pine nuts and season with Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns.
  4. This freezes well.

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