Pesto is a showcase for fresh basil Piston the French variation of this Italian sauce is made without pine nuts
3 teaspoons baking powder 1 large egg
1'/i cups (375 ml) buttermilk 5 tablespoons basil pesto
4 tablespoons sun-dried tomato pesto cup (40 g) chopped sun-dried tomatoes packed in oil
'/« cup (30 g) freshly grated parmesan extra basil pesto, to serve
1 Preheat oven to 400°F (200°C). Sift flour and baking powder into large bowl.
2 Add egg, buttermilk and basil pesto; mix until well combined.
3 Line a 4in. x 8 in. (10.5 cm x 21 cm) loaf tin with baking paper. Spoon loaf mixture into tin. Swirl tomato pesto through top of loaf; sprinkle with sun-dried tomatoes and parmesan.
Bake 40 to 45 minutes, or until cooked. Turn out onto a rack to cool. Serve warm, spread with extra basil pesto.
MAKES 1 LOAF Preparation 15 minutes Cooking 45 minutes
Continue reading here: Making pesio
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