Tomato, Basil and Garlic Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 3 hrs 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g tomato (s), preferably cocktail tomatoes
- 4 cloves garlic
- 1 bunch basil
- 8 tablespoon olive oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Remove the stems from the tomatoes and cut into small cubes (about the size of a fingernail), simply quarter the cocktail tomatoes. Sprinkle with a little salt and allow to drain in a fine kitchen sieve for about 30 minutes.
- During this time, dice the garlic very finely or press it through the press. Finely chop the basil and mix with the garlic in a large bowl. Then add the tomatoes. Pour in the olive oil, add salt and pepper, mix well and season to taste. It can be slightly salty, as the pasta takes away some of the salt.
- It is best to prepare 3 - 4 hours before the pasta and let it steep.
- We like to eat chicken with it.
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