Pesto rosso

Name: Pesto rosso
Ingredients: 1 small glass sundried tomatoes (around 200 g including olive oil); 50 g tomato purée; 50 g pine nuts (or cashews); 50 g parmesan cheese (grated); 50 ml olive oil; 2 cloves garlic (pressed); 2 tablespoons fresh lemon juice; 2 handful fresh basil leaves

1 dip bowl · 5-10 minutes

Print recipe

Making your own pesto is much easier than you might think: just combine all ingredients in the food processor and blend. Simple as that. Ready in no time and guaranteed to impress guests.

Goes well with: Courgetti pasta a la pesto rosso, Crunchy crackers , vegetable sticks

Ingredients

1 small glass sundried tomatoes (around 200 g including olive oil)
50 g tomato purée
50 g pine nuts (or cashews)
50 g parmesan cheese (grated)
50 ml olive oil
2 cloves garlic (pressed)
2 tablespoons fresh lemon juice
2 handful fresh basil leaves

Kitchen tools: Food processor or hand-held blender

Method

Wash basil, combine all ingredients in the food processor or use hand-held blender, blend until smooth
Serve straight away or store in fridge for up to 1 week