Tomato and rosemary pesto

Ingredients for 1 servings:

• 2 tbsp pine nuts
• 50 g dried tomatoes, without oil
• 1 garlic clove(s)
• 30 g Parmesan
• 1 small red chili pepper(s)
• 2 sprigs rosemary
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 120 ml tomato juice
• 200 ml vegetable stock
• 1 pinch(s) of sugar
• herbal salt
• black pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Pesto in the low-fat version

Roast the pine nuts in a pan without fat. Pick and finely chop the rosemary needles. Finely grate the Parmesan cheese. Pour the vegetable stock into a saucepan, add the sun-dried tomatoes, and bring to a boil. Remove the pan from the heat, add the chopped rosemary, and let it steep for at least 10 minutes. Then place it in a sieve and drain well. Tip: Collect the flavored liquid and use it for your next tomato soup or sauce! Place the garlic clove, chili pepper, tomatoes with rosemary, sugar, pine nuts, and tomato juice in a blender and puree until smooth. Then stir in the oil, vinegar, and Parmesan cheese with a spoon and season with herb salt and pepper.