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
Pesto Rosso
Pesto Rosso

Instructions

  1. Drain the tomatoes and collect the oil. Fill up the oil with extra virgin olive oil to 200 ml.
  2. 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.
  3. Keeps in the refrigerator for a few weeks.

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