Pesto Rosso
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 glass tomato (s), dried in oil, 340ml
- 25 g hazelnuts, better pine nuts
- 25 g almond (s)
- 75 g Parmesan or Emilrano
- Chilli powder or hot peppers
- olive oil
- parsley
- salt
Print Recipe
Pin Recipe Instructions
- Drain the tomatoes and collect the oil. Fill up the oil with extra virgin olive oil to 200 ml.
- Puree the tomatoes in a blender with the nuts and almonds, slowly adding the oil. Finally stir in the grated hard cheese and the very finely chopped parsley (it should only set a few green dots in the red). Season with salt, the very finely chopped peperoncini or the chili powder.
- Keeps in the refrigerator for a few weeks.
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