Summary

Ingredients

• 100 g tomato (s), dried, in oil, with spices
• 4 chilli pepper (s) (Habaneros)
• 2 cloves garlic)
• 50 g tapenade (tomato tapenade)
• 2 tablespoon balsamic vinegar, dark
• 3 tablespoon pine nuts
• 30 g parmesan cheese
• 2 tablespoon basil, dried or fresh
• pepper

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Instructions

1. Drain the tomatoes a little while collecting the oil.
2. Gloves should be worn when processing the habaneros. Wash the habaneros and cut off the top cap with the stem, if you like you can also remove the pips and the white skins, but I personally process them as well, it`s a shame about the goods and the heat they contain. Peel off the garlic cloves, mince them a little and add to the Habaneros, which have also been minced.
3. Put the habaneros and garlic cloves in a tall container. Add 50 ml of oil from the sun-dried tomatoes and tomato tapenade and puree with a blender. Instead of the tapenade you can also use 25 g tomato paste, but then some spice is missing.
4. Then add the crushed parmesan and pine nuts and puree again. Depending on the consistency you want, you can add a little oil.
5. Chop the basil and fold into the pesto with the pepper.
6. The result is an almost classic pesto with a fine spiciness and, like any pesto, goes great with pasta, meat and salad dressings.
7. I hope you enjoy it, enjoy your meal.