Pesto Rosso

Ingredients for 4 servings:

• 150 g tomatoes, sun-ripened, dried
• 1 clove(s) garlic
• 60 g pine nuts
• 50 g Parmesan
• 1 tbsp tomato paste
• 50 g basil (frozen)
• 150 g olive oil
• 3 tbsp balsamic vinegar
• Salt and pepper from the mill

Instructions

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

without red wine

Take the container you want to use for the purée later. Make sure it is large enough for all of the ingredients. Add the dried, sun-ripened tomatoes without oil. Peel the garlic and roughly chop the clove. Add the pine nuts to the container. It is best to add them at this point, as this ensures they are sufficiently covered with liquid and makes puréeing the pine nuts easier. Now roughly chop the Parmesan cheese and add this to the container and purée everything. Add the tomato paste and basil. You can use the same amount of passata instead of tomato paste, and fresh basil instead of frozen basil. Finally, add the olive oil and balsamic vinegar. Continue puréeing. Season to taste with salt and pepper. I only give my pesto one or two turns of the grinder.