Quick Vegan Tomato Pesto

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 g tomato (s), dried
  • 5 tablespoon balsamic vinegar
  • 750 ml water
  • 2 cloves garlic)
  • 100 g pine nuts
  • 100 ml olive oil, cold pressed
  • oregano
Quick Vegan Tomato Pesto
Quick Vegan Tomato Pesto

Instructions

  1. Boil the sun-dried tomatoes with water and balsamic vinegar in a saucepan until soft. Drain, cut into small pieces and place in a tall container. Peel the garlic cloves and add to the tomatoes. Puree everything with the magic wand. Lightly roast the pine nuts in a pan without oil and add to the tomatoes. Top up with the olive oil and puree everything again until a thick mass is formed. Season to taste with oregano.
  2. Tastes delicious on fresh baguette or as a spread, with a little more oil also a delicious sauce for pasta.
  3. If you don`t live vegan, you can add a little parmesan to taste.

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