Tomato and Garlic Pesto

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

120 g tomato (s), dried
30 g arlic
20 g herbs, mixed from frozen food
2 small pepper (s), dried
2 small chilli pepper (s), dried
1 chilli pepper (s), fresh, yellow habanero
Olive oil, according to your own taste
Sea salt, from the mill
Pepper, more colorful, from the mill

Instructions

Scald the dried tomatoes briefly with a little hot water, then cut into small pieces and place in a tall container with the water.
Cut the garlic into small pieces (approx. 10 cloves - depending on the size) and put in the container. Add the herbs.
Halve the peppers, remove the seeds, cut into small pieces and place in the container.
Halve the chili peppers, remove the seeds, cut into small pieces and place in the container.
Halve the habanero, remove the seeds, cut into small pieces and put in the container. Add olive oil, salt and pepper.
Puree with the magic wand.
Season to taste again and fill into twist-off glasses.
Can be used for anything that still lacks a little pep! But please dose very carefully!

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.