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
Print Recipe
Pin Recipe 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!
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