Vegan Pesto Rosso

Ingredients for 1 servings:

• 1 jar tomato(s), dried, pickled in oil
• 1 bunch basil, fresh
• 50 g pine nuts
• 1 clove(s) garlic
• ½ chili pepper(s), medium hot, fresh
• 1 ½ tbsp balsamic vinegar
• ml olive oil
• 1 pinch of sea salt
• 1 pinch of freshly ground pepper

Instructions

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

spicy alternative

Roughly chop the tomatoes, basil, chili, and garlic, and roast the pine nuts without oil. Blend or purée with sea salt, pepper, and balsamic vinegar until smooth. While blending, add olive oil and, if desired, a little of the tomato seasoning oil until the desired consistency is reached. Season to taste, but allow to thicken over time. Transfer the pesto to a clean, lidded jar and cover with olive oil. The pesto will keep in the refrigerator for at least two weeks.