Summary
| Prep Time | 3 mins |
| Cook Time | 25 mins |
| Total Time | 28 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 ml pineapple juice
- 0.5 teaspoon ½ salt
- 100 ml espresso
- 2 tablespoon agave syrup
- 2 teaspoons pesto, red, vegan
- 250 ml tomato ketchup
Print Recipe
Pin Recipe Instructions
- Simmer the pineapple juice with the salt in a saucepan over medium heat for about 10 minutes. Then stir in the espresso and agave syrup, simmer for another 15 minutes.
- If you don`t want your sauce to be vegan, you can just use honey instead of agave syrup.
- After a while, the liquid will take on a syrup-like consistency. So it`s perfect.
- Now add the pesto and tomato ketchup and stir everything together. The pesto should be a red one with sundried tomatoes. Now just take the pot off the stove and let it cool down.
- The quantities given apply to a fairly normal aroma. If you want it salty, you should use more salt or stir in a little more of the pesto. If you want it fruity, you should take more pineapple juice. But I recommend following the quantities given here.
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