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Red Pesto a la Cecilia

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Ingredients for 8 servings:

  • 200 g tomatoes, dried in oil
  • 100 g Parmesan, freshly grated
  • 60 g pine nuts
  • 4 garlic cloves
  • 15 basil leaves, fresh
  • Sea salt
  • Pepper, black from the mill
  • 400 ml olive oil, virgin

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Briefly roast the pine nuts in a dry pan. Crush the garlic cloves and sauté them lightly in a little olive oil over medium heat. Place all of the above ingredients (including the pine nuts and garlic with the olive oil) in a bowl and slowly and carefully chop or puree with a hand blender, gradually adding the remaining olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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