Pesto Tricolore

Ingredients for 1 servings:

• 150 g Pecorino
• 150 g hard cheese (Grana Padano or Parmesan, fresh in a block)
• 1 bunch basil, fresh
• 1 bunch arugula
• 50 g pine nuts
• 8 cloves garlic
• 1 jar tomato(s), dried
• 100 ml olive oil
• herbal salt
• chili flakes
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pesto green-white-red, in the Italian national colors!

*Explanation of layering in 3 colors at the end of the description. ———— Cut the cheese into cubes and place in a food processor fitted with a chopping blade. Add the basil, arugula, garlic, and tomatoes. Briefly toast the pine nuts in a pan until lightly browned and then add them to the food processor. Season with herb salt, pepper, and chili. Start up the food processor and roughly chop everything. Gradually add the olive oil and blend everything on high until thoroughly chopped. Pour into a preserving jar, pressing down firmly in layers. Then add a 5mm thick layer of oil to the top to ensure it lasts. It will keep in the refrigerator for about 3 to 4 weeks and can be used in portions whenever you’re cooking pasta, bruschetta, or Mediterranean vegetable dishes. It also makes a lovely gift! The basil and arugula (green), the cheese (white), and the tomatoes (red) create the tricolore, the Italian national flag. Tip: If using as a pasta sauce, thin the pesto with a little of the pasta cooking liquid before serving. Note from the Chefkoch.de recipe edit regarding layering in three colors (as seen in some pictures): The recipe editor’s reference to “tricolore” refers to the fact that ingredients in the three colors of the Italian flag are used here: green, white, and red. In her recipe, the ingredients are all mixed together to form a pesto, so there are no layers. However, since some had the great idea of ​​layering the flag colors accordingly, jonielady writes in a comment: “Regarding the colors – simply sort the ingredients by color and chop them individually in the food processor. I would add the garlic to the white ingredients, the spices to the green ingredients. Oil is essential in everything so that it sticks and is easy to chop.” When using the layered pesto, it is mixed first.