John Myers
Pesto Rosso – Wild Garlic – Basil
The perfect pesto rosso – wild garlic – basil recipe with a picture and simple step-by-step instructions.
- 25 g Pine nuts
- 8 Pc. Tomatoes pickled in oil
- 50 g Grana Padano
- 1 pinch Salt
- 3 Pc. Garlic cloves
- 1 pinch Black pepper from the mill
- 200 ml Olive oil
- PESTO ROSSO: pine nuts (25g), drained tomatoes (8 pieces), Grana Padano (50g), salt (1 pinch), garlic cloves (3 pieces), pepper (1 pinch), olive oil (200 ml) in a blender give and chop. The mass should not be too smooth in the end. Then fill into a suitable container.
- PESTO BEAR garlic: The whole thing also tastes wonderful with wild garlic. Instead of the tomatoes you use about 8 whole wild garlic leaves and only 100 ml of olive oil are required.
- PESTO BASIL: For the classic variant with basil, only 100 ml of olive oil are required in addition to a bunch of basil (tomato substitute).
- If you like, you can also watch the video on our * EATlyfoods YouTube channel *: *** https://www.youtube.com/watch?v=R2lVZkfxKz8&list=PLsLHrEVYvunUUysYsgyoiT4XahdL7meRE
- Enjoy your meal
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