Summary

Ingredients

• 20 g pine nuts
• 3 clove (s) garlic
• 1 chilli pepper (s), red
• 70 g tomato (s), dried in oil, + 2 tablespoons oil from the jar
• 40 g parmesan
• 60 ml olive oil
• 1 pinch (s) salt and pepper

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Instructions

1. Roast the pine nuts in a non-stick pan over medium heat until golden brown. Caution: if the heat is too high, the pine nuts will burn quickly. Set aside and let cool.
2. Peel and roughly chop the garlic cloves. Halve the chilli lengthways, remove the seeds and also roughly chop. Remove the tomatoes from the oil and cut into large pieces. Finely puree 2 tablespoons of tomato oil, garlic and chilli together with a hand blender. Roughly chop the pine nuts and mix with the pesto. Add the finely grated Parmesan cheese alternately with the olive oil and stir in. Finally, season well with salt and pepper.
3. Goes well with pasta, of course, but can also be served with cheese and bread.