Ingredients
For the soup
1 tbsp olive oil
1 clove garlic, finely chopped
1 banana shallot, finely chopped
½ tsp dried chilli flakes
200g/7oz tinned chopped tomatoes
salt and freshly ground black pepper
For the pesto
25g/1oz basil
25g/1oz parsley
1 clove garlic
50ml/2fl oz olive oil
salt and freshly ground black pepper
Method
1. To make the soup, heat the oil in a small saucepan and fry the garlic and shallot until softened.
2. Add the dried chilli flakes and cook for a further minute. Add the chopped tomatoes and bring to a simmer. Cook for 5 minutes, mix with a hand blender and season with salt and freshly ground black pepper.
3. To make the pesto, place the basil, parsley, garlic and oil in a food processor. Blend to a smooth paste and season to taste with salt and freshly ground black pepper.
4. To serve, pour the soup into a warm bowl and spoon some of the pesto over
the top.
