Pesto Al Arrabiata

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings (Default: 12)

Ingredients

  • 100 g tomato (s), dried in oil
  • 50 g parmesan cheese
  • 50 g walnuts, chopped
  • 6 cloves garlic, sliced
  • 2 tablespoon tomato paste with vegetables
  • 100 g extra virin olive oil
  • 0.5 teaspoon ½ salt
  • 2 chilli pepper (s), red (Thai pepper)
  • 1 tablespoon, leveled sugar
Pesto Al Arrabiata
Pesto Al Arrabiata

Instructions

  1. Heat the olive oil in a saucepan over medium heat and slowly roast the peeled, sliced garlic with the sugar and salt until golden brown. It is best to carefully mash and mix with a fork, set the saucepan aside.
  2. Remove the oil from the tomatoes with kitchen paper and cut in half. Wash, core and halve the Thai chili. Roast the walnuts in a coated pan (do not let them get too dark, otherwise they will be very bitter, this also applies to the garlic caramel!).
  3. Then put all the ingredients in a tall container and puree with the blender. Filled into a sterilized glass with boiling water and sealed with cling film or screw cap, the pesto can be kept in the refrigerator for 6 - 8 weeks. Always cover residues that should be returned to the cooling with a little oil on the surface!
  4. The pesto is suitable for bread, pasta, potatoes, meat, cheese as a vegetable dip and also for crackers, chips & Co.

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