Yield: 1 servings
|1 can||Plum tomatoes|
|½ \N||Red onion; diced|
|2 \N||Cloves garlic|
|1 tablespoon||Olive oil|
|\N \N||Fresh parsley|
Melt the butter in a pan, add the onion and garlic and sweat for a while.
Add the tinned tomatoes and peppers and season with salt and pepper. Next add the pesto and olive oil and stir until heated thoroughly. Put the mixture into a blender and puree for a few seconds.
Pour into a bowl and add a swirl of cream.
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Carlton Food Network
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