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Red pesto with dried tomatoes

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Ingredients for 4 servings:

  • 85 g tomatoes, dried in oil
  • 2 cloves garlic
  • 2 ½ tbsp pine nuts
  • 45 g Parmesan
  • 25 g tomato paste
  • 50 ml oil from the drained tomatoes including herbs
  • 2 tbsp balsamic vinegar, dark (e.g. grape balsamic)
  • pepper

Instructions

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

quick and easy

Drain the sun-dried tomatoes to make it easier to determine their weight. Reserve the oil; you’ll need it later. Then, using a hand blender, combine the tomatoes with the required amount of oil (including the pickled herbs), garlic, pine nuts, Parmesan cheese, tomato paste, and balsamic vinegar. Season to taste with black pepper (I always use two pinches).

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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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