Pesto Rosso

Ingredients for 1 servings:

• 125 g dried tomatoes, without oil
• 500 ml broth
• 1 ½ garlic cloves
• 10 basil leaves
• ½ chili pepper(s), mild
• 25 g pine nuts
• 200 ml water
• 25 g tomato paste
• 1 ½ tbsp balsamic vinegar
• 1 tsp Italian herbs
• 1 pinch(s) of sugar
• possibly black pepper
• 70 g Parmesan
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

red pesto made from dried tomatoes

Boil the tomatoes in the broth and let it simmer for about 20 minutes. Peel and roughly chop the garlic. Wash, dry, and roughly chop the basil. Remove the stem from the chili pepper, remove the seeds, and roughly chop. Toast the pine nuts in a pan without fat. Place everything in a blender along with the drained tomatoes, water, tomato paste, and vinegar and puree. Add the Italian herbs and a pinch of sugar, and season with black pepper if desired. Finally, stir in the Parmesan cheese and olive oil. Goes well with pasta; enough for about 700g of spaghetti. Simply mix the prepared pesto into the hot pasta.