Pesto Tricolore
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g cheese, pecorino
- 150 g cheese, Grana or Parmesan cheese (fresh in one piece)
- 1 bunch fresh basil
- 1 bunch rocket
- 50 g pine nuts
- 8 cloves garlic
- 1 glass dried tomato (s)
- 100 ml olive oil
- Seasoned Salt
- Chili flakes
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cut the cheese into cubes and place in a food processor with a cleaver. Add the basil, rocket, garlic and tomatoes.
- Briefly toast the pine nuts in a pan and put them in the food processor.
- Season with herb salt and pepper and chilli.
- Turn on the food processor and roughly chop everything. Then gradually pour in the olive oil and puree everything really well at the highest level.
- Pour into a mason jar, pressing firmly layer by layer. At the very top, apply a 5mm thick layer of oil for durability.
- Keeps in the refrigerator for approx. 3 to 4 weeks and can always be used in portions when cooking pasta, bruschetta or Mediterranean vegetable dishes. Makes a nice gift too!
- With the basil and rocket (green), the cheese (white) and the tomatoes (red) you have the tricolor, the Italian national flag.
- Tip: If it is used as a pasta sauce, dilute the pesto with a little cooking liquid from the pasta when serving.
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