John Myers
Ingredients for 4 servings:
- 50 g pine nuts
- 50 g Parmesan, freshly grated
- 100 g tomatoes, dried and preserved in oil
- 50 ml oil from the dried tomatoes
- 2 cloves of garlic
- 1 tbsp, heaped Ajvar, hot
- 50 ml water
- 1 tbsp, heaped cream cheese, natural, reduced-fat
- some salt and pepper
- some cayenne pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes
First, toast the pine nuts in a nonstick pan without any fat. In a tall, narrow bowl, add the freshly grated Parmesan cheese, the sun-dried tomatoes, the sliced garlic cloves, and the ajvar. Blend everything into a paste using a hand blender. Then, gradually add the oil and water using the hand blender. Finally, season with cream cheese and spices. Mix the pesto with the still-warm spaghetti and serve with Parmesan cheese. This pesto is guaranteed to please even those who don’t normally like sun-dried tomatoes.
Facebook Comments