Red pesto

Ingredients for 4 servings:

• 3 tbsp pine nuts
• 2 cloves garlic
• 1 sprig(s) rosemary
• 2 chili peppers, pitted
• 6 sprigs of thyme
• 180 g tomatoes, dried, preserved in oil
• 10 black olives, pitted
• 100 ml olive oil
• 50 g Parmesan, freshly grated
• salt and pepper

Instructions

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

With tomatoes and olives

Toast the pine nuts, peeled garlic, rosemary, thyme leaves, and chili pepper in a pan with a little oil. Then add everything to a blender and blend. Add the sun-dried tomatoes (and a little of the oil if you like) and the olives to the blender and blend. Slowly add the olive oil and season with salt and pepper. Remove the mixture from the blender, transfer it to a bowl, and stir in the Parmesan cheese. If it’s too thick, add a little more olive oil and blend.