Fiery Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g tomato (s), dried, in oil
- 100 g olives, black
- 60 g parmesan, rated
- 40 g walnuts
- 100 ml oil
- 5 piri piri
- 0.5 ½ bunch thyme
- 2 cloves garlic
- salt
Print Recipe
Pin Recipe Instructions
- Drain the tomatoes and collect the oil. Drain the olives. Peel off the garlic cloves, cut in half and remove the small stalk inside - then press. Core and roughly chop the piri piri. Pluck the thyme leaves from the stems.
- Puree tomatoes, olives, parmesan (or other hard cheese), walnuts, piri piri and garlic with 100 ml of oil. If you want an even more intense taste, you can replace the drained oil from the tomatoes with olive oil. Now add the thyme leaves and purée briefly again. Finally, add salt to taste.
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