John Myers
Ingredients for 2 servings:
- 200 ml pineapple juice
- ½ tsp salt
- 100 ml espresso
- 2 tbsp agave syrup
- 2 tsp pesto, red, vegan
- 250 ml tomato ketchup
Instructions
Working time approx. 3 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 28 minutes
quick and easy
Simmer the pineapple juice and salt in a saucepan over medium heat for about 10 minutes. Then stir in the espresso and agave syrup, and simmer for another 15 minutes. If you don’t care about your sauce being vegan, you can simply use honey instead of the agave syrup. The liquid will take on a syrup-like consistency after a while. This is perfect. Now add the pesto and tomato ketchup and mix everything together. The pesto should be red with sun-dried tomatoes. Now just remove the pan from the heat and let it cool. The quantities given are for a fairly “normal” flavor. If you want it saltier, you can add more salt or stir in a little more pesto. If you want it fruitier, you can add more pineapple juice. However, I recommend following the quantities given here.
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