Pesto Pistacite Tomato
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon tomato (s), dried, soaked in oil
- 5 tomato (s), dried
- 15 pistachios
- 2 tomato (s)
- possibly parmesan, grated
- 5 basil leaves, for decoration
Print Recipe
Pin Recipe Instructions
- Soak the sun-dried tomatoes in a little warm water for about 15 minutes.
- Put the oil-dried tomatoes with the oil in a high mixing pot (the oil with the spices in which the tomatoes are pickled is also used).
- Wash the fresh tomatoes and cut off the buds, quarter the tomatoes, also add to the mixing bowl.
- Add the pistachios and the tomatoes soaked in water.
- Then mix everything with the stirring stick so that a semi-solid mixture is formed.
- Shape the pesto into lobes with the spoon.
- It goes well with fish and meat, as an accompaniment to potatoes and purees.
- If necessary, refine with grated Parmesan and decorate with basil leaves.
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