Apricot – Tomato Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g cherry tomato (s), dried
- 200 g apricot (s), dried, unsulphurized
- 200 ml water
- 0.5 ½ lemon (s), juice it
- 0.5 teaspoon ½ fennel seeds
- 0.5 teaspoon ½ paprika powder, smoked
- 0.5 teaspoon ½ chilli flakes
- 1 tablespoon honey
- 10 lavender, dried
- 2 cloves garlic)
- 5 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes into small pieces and scald them with hot water, soak for 10 minutes. In the meantime, cut the apricots into small pieces and chop the garlic. Grind the fennel seeds, chilli flakes and lavender finely and mix with the smoked paprika powder.
- Finely puree the tomatoes and the soaking water with apricots, garlic, lemon juice, honey, olive oil and the spices and pour into glasses.
- The pesto has to be stored in the refrigerator and lasts about 10 days. It tastes good with poultry, pasta, goat cheese or as a crostini spread.
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