Red Pesto Without Cheese

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

300 g tomato (s), dried and pickled in oil
2 cloves garlic)
5 tablespoon pine nuts, lightly toasted
1 chilli pepper (s), pitted
1 teaspoon balsamic vinegar
Salt and pepper, black, freshly ground
olive oil

Instructions

Lightly toast the pine nuts in the dry pan and let them cool. Roughly chop the tomatoes, peel and roughly chop the garlic. Puree all ingredients with the food processor or hand blender. If the mixture is too firm, add a little olive oil.
Tip: You can also completely or partially replace the pine nuts with ground almonds.
The sauce can be kept refrigerated for at least 3 days. If you want to keep them longer, you should fill them in glasses and cover them well with olive oil.

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.