Tomato & basil soup
Combine fruity sundried tomatoes with tinned tomatoes to make this rich tomato soup with a homemade basil pesto – perfect for the depths of winter.
Fresh pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 10 servings to stir through pasta
Skip to ingredients
- 50g blanched almond
- 1 large bunch basil leaves
- 50g grated parmesanor vegetarian alternative
- 2 garlic cloves
- 150ml extra-virgin olive oil
Nutrition: per tbsp
- kcal135
- fat14g
- saturates2g
- carbs0g
- sugars0g
- fibre0g
- protein2g
- salt0.1glow
Method
step 1
Toast the almonds in a dry frying pan. Tip into a food processor with the basil, Parmesan, garlic and some seasoning. Whizz together while slowly pouring in the olive oil.
step 2
Keep in a sterilised jar with a little extra oil to cover the top, in the fridge for up to 2 weeks.
