Vegan Pesto Rosso
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 glass tomato (s), dried, pickled in oil
- 1 bunch fresh basil
- 50 g pine nuts
- 1 clove garlic
- 0.5 ½ chilli pepper (s), medium hot, fresh
- 1 ½ tablespoon balsamic vinegar
- ml olive oil
- 1 pinch (s) sea salt
- 1 pinch pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Coarsely chop the tomatoes, basil, chilli and garlic and roast the pine nuts without oil. Puree or mix as finely as you like with sea salt, pepper and balsamic vinegar. Meanwhile add olive oil and, if necessary, a little spice oil from the tomatoes until the desired consistency is achieved. Then season to taste if necessary, but it still pulls through with time.
- Pour the pesto into a clean jar with a lid and cover with olive oil. The pesto will keep in the refrigerator for at least two weeks.
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