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My tomato and walnut pesto

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Ingredients for 1 servings:

  • 20 g cherry tomatoes, dried, preserved in oil
  • 10 half walnuts
  • 5 stalks of basil
  • 3 tbsp Parmesan or Grana Padano, freshly grated
  • ¼ tsp garlic, dried, chopped
  • ¼ tsp onion powder
  • herbal salt
  • Pepper, colorful from the mill
  • Walnut oil

Instructions

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

with Parmesan or Grana Padano

Pluck the basil leaves and drain the tomatoes. Roughly chop the walnuts, tomatoes, and basil. Place in a bowl with the cheese and spices and puree with a hand blender. Transfer to small jars and cover with a mixture of the tomato and walnut oil. It keeps well in the refrigerator and goes well with pasta or as a salad topping.

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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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