Pesto Rosso

Ingredients for 4 servings:

• 150 g tomatoes, sun-ripened dried
• 150 ml olive oil, fruity mild
• 1 clove(s) garlic
• 20 leaves basil, large fresh
• 50 g Parmesan, Grana Padano or old Pecorino
• 30 g pine nuts or almond sticks
• 1 small chili pepper(s), mild red
• 3 tbsp red wine, dry, alternatively beetroot juice
• 1 tbsp, heaped tomato paste
• Salt and pepper, black, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

as pesto with pasta, as a spread with crostini, as a dip with white bread or with fondue

Peel and roughly chop the garlic, wash, dry, and roughly chop the basil, remove the stems from the chili, deseed, and roughly chop, roughly chop the sun-dried tomatoes, and roughly chop the cheese. Place all ingredients in a blender, top up with oil, and blend vigorously with a hand blender. Season with salt and pepper. Best served fresh on crostini or with pasta. It’s also delicious as a dip with fresh white bread or with fondue.