Sauces

Pesto Made from Tomatoes – Nuts – Pine Nuts – Basil

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 125 g tomato (s), dried
  • 25 g tomato paste
  • 15 g fresh basil
  • 3 cloves garlic
  • 30 g pine nuts
  • 30 g cashew nuts, unsalted
  • 1 dash balsamic vinegar
  • 125 ml olive oil, cold pressed
  • 1 pinch (s) salt
  • 125 g parmesan in one piece
  • water
Pesto Made from Tomatoes – Nuts – Pine Nuts – Basil
Pesto Made from Tomatoes – Nuts – Pine Nuts – Basil

Instructions

  1. Simmer the tomatoes with a little water and a dash of balsamic vinegar until soft (approx. 30 minutes). In the meantime, chop the pine and cashew nuts, chop the basil and grate the parmesan.
  2. Puree the soft tomatoes with the garlic (pour off the water beforehand) and then mix in all the ingredients. The finished pesto e.g., in hot rinsed honey jars. Store in the refrigerator (lasts at least two weeks - with us only a few days).
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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