• 3/4 cup drained sun-dried, tomato
  • 1 small red chilie
  • 1/2 cup pine nuts
  • 2 cloves garlic
  • 1/3 cup Parmesan cheese
  • 1/2 cup olive oil
  • 1/3 cup basil
  • salt & pepper, to taste


  1. Place tomatoes, red chilies, pine nuts, garlic , Parmesan and oil in the blender jug. Dial to MIX. Process for 35 seconds or until combined. Dial to CHOP. Process for 1 minute or until finely chopped.
  2. Add basil and dial to CHOP. Process for 15 seconds or until combined and almost smooth.
  3. Use as a base for Gluten Free Pizza from “Magical Milling” or transfer to a clean, airtight container. Store in the fridge for up to 3 days.


  • Perfect stirred through hot pasta.
  • Use as a dip or spread some on a pizza base or flat bread.
  • Serve with pan-seared or chargrilled chicken, beef or lamb.