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
Print Recipe
Pin Recipe 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).
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