Red pesto
Ingredients · Servings 4
- 150g sun-dried tomatoes
- 5 dkg Parmesan
- 4 dkg pine nuts
- 1 clove Garlic
- 1 handful Basil leaves
- 3 tbsp Olive oil
- 1 tbsp Lemon juice
- Only
- Breast
Method · 15 min
- To make the red pesto, drain the sun-dried tomatoes and then cut them into smaller pieces.
- Toast the pine nuts in a dry frying pan for a few minutes until golden brown, then cool slightly.
- Place the sun-dried tomatoes, pine nuts, garlic, basil and grated Parmesan in a food processor.
- Add the olive oil and lemon juice, then blend everything until creamy.
- Season with salt and freshly ground black pepper. If it seems too thick, thin it out with a little more olive oil.
- Serve the finished red pesto with pasta, toast, or grilled vegetables.
recipe
Preparation
- To make the red pesto, drain the sun-dried tomatoes and then cut them into smaller pieces.
- Toast the pine nuts in a dry frying pan for a few minutes until golden brown, then cool slightly.
- Place the sun-dried tomatoes, pine nuts, garlic, basil and grated Parmesan in a food processor.
- Add the olive oil and lemon juice, then blend everything until creamy.
- Season with salt and freshly ground black pepper. If it seems too thick, thin it out with a little more olive oil.
- Serve the finished red pesto with pasta, toast, or grilled vegetables.
