John Myers
Tomato and Walnut Pesto
The perfect tomato and walnut pesto recipe with a picture and simple step-by-step instructions.
- 80 g Walnuts
- 50 g Sun-Dried tomatoes without oil
- 2 Garlic cloves
- 50 g Parmesan
- Salt
- Pepper
- Olive oil
- Scald the tomatoes with boiling water and soak in it for about 10 minutes. Then squeeze out well and roughly chop and place in a tall container. Roughly chop the walnuts, then roast them vigorously in a pan without fat and add to the tomatoes, as well as the garlic cloves and the diced Parmesan.
- Now pour olive oil and puree with the magic wand, then season with salt and pepper and pour into a decorative glass. And remember, if you don’t want to use it straight away (it can be kept in the refrigerator for about 10 days), always cover it with an approx. 1 cm thick layer of olive oil.
Facebook Comments