Summary

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

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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.