Summary

Ingredients

• 150 g tomato (s), dried, pickled in oil
• 150 g parmesan, in one piece
• 1 clove garlic
• 50 g pine nuts
• 60 g coconut oil
• 60 g olive oil
• 1 pinch (s) fleur de sel
• 1 pinch (s) black pepper, freshly ground
• 1 pinch chilli, freshly ground
• 0.25 teaspoon ¼ basil, dried
• 1 tablespoon hemp seeds, peeled

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Instructions

1. Grate the parmesan or chop finely with the food processor. Chop the remaining ingredients except for the olive oil and the hemp seeds either with the food processor or with the magic wand. Personally, I think it`s good when you can still see the ingredients halfway, so I`ll leave the mixture a little coarser. Then fold in the parmesan and hemp seeds. At the end the consistency of the pesto is adjusted with the olive oil. The 60 g are a guide. At least it should no longer be dry and crumbly, but rather a slightly oily mass that can also be easily distributed in the pasta.
2. A few more notes:
3. - Be careful with the salt, as the parmesan and the pickled tomatoes are already salty. Possibly start without salt and try first. You can still add salt.
4. - Hemp seeds and chilli are optional
5. - The coconut oil is not optional, it turns a simple pesto rosso into pesto rosso 2.0
6. This is best served with homemade pasta and a light salad with olive oil balsamic dressing.