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
Print Recipe
Pin Recipe Instructions
- 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.
- 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!).
- 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!
- The pesto is suitable for bread, pasta, potatoes, meat, cheese as a vegetable dip and also for crackers, chips & Co.
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