Red Pesto with Dried Tomatoes

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

85 g tomato (s), dried in oil
2 cloves garlic
2 ½ tablespoon pine nuts
45 g parmesan cheese
25 g tomato paste
50 ml oil from the drained tomatoes including herbs
2 tablespoon balsamic vinegar, darker (e.g. grape balsamic vinegar)
pepper

Instructions

Drain the sun-dried tomatoes so that the weight can be better determined. Catch the oil, it is still needed.
Then mix or chop the tomatoes together with the required amount of oil (also with the pickled herbs), garlic, pine nuts, Parmesan, tomato paste and balsamic vinegar with a hand blender. Season to taste with black pepper (I always use 2 pinches).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.