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
Print Recipe
Pin Recipe 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.
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