in Italy

Quick vegan tomato pesto

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Ingredients for 1 servings:

  • 200 g tomatoes, dried
  • 5 tbsp balsamic vinegar
  • 750 ml water
  • 2 garlic cloves
  • 100 g pine nuts
  • 100 ml olive oil, cold squeezed
  • oregano

Instructions

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

Pesto Rosso, simple and delicious like in Italy

Cook sun-dried tomatoes in a saucepan with water and balsamic vinegar until soft. Drain, chop finely, and place in a tall container. Peel the garlic cloves and add to the tomatoes. Blend everything with a hand blender. Lightly toast the pine nuts in a pan without oil and add to the tomatoes. Top with olive oil and blend again until thick. Season with oregano. Tastes delicious on fresh baguette or as a spread; with a little more oil, it also makes a delicious pasta sauce. If you’re not vegan, you can season the mixture with a little Parmesan cheese.

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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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