1 cup sundried tomatoes
1/2 cup peanuts (or other)
1/8 cup vegetable oil
1/2 cup grated Cheddar cheese
Pinch salt
Blend. Spoon into jar, cover with oil. Refrigerate up to 5 days or freeze. Use as base on pizza - as sauce for pasta - on sandwiches.
Recipe and photo: Alma Pretorius
Olive Pesto
Makes 250 ml
1 cup seedless black olives
1/2 cup peanuts (or other)
1/4 cup vegetable oil
1/2 cup grated Cheddar cheese
Pinch salt
Blend. Spoon into jar, cover with oil. Refrigerate up to 5 days or freeze. Recipe and photo: Alma Pretorius
OLIVE PESTO COOKIES
1 cup self-rising flour
1 large egg
2 tablespoons cacao powder
1/2 cup white sugar
1 teaspoon vanilla essence
1/2 cup olive pesto
8 tablespoons vegetable oil
Preheat oven to 170 oC. Spray baking sheet. Mix together the cacao, sugar, egg, olive pesto, essence and oil. Add the flour and form 8 big balls and place on baking sheet with a distance from each other. Bake for 12 minutes.
Recipe and photo: Alma Pretorius
