Red pesto without cheese

Ingredients for 1 servings:

• 300 g tomatoes, dried and preserved in oil
• 2 garlic cloves
• 5 tbsp pine nuts, lightly toasted
• 1 chili pepper(s), pitted
• 1 tsp balsamic vinegar
• Salt and pepper, black, freshly ground
• olive oil

Instructions

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

Lightly toast the pine nuts in a dry pan and let cool. Roughly chop the tomatoes, peel the garlic, and roughly chop it as well. Puree all ingredients using a food processor or immersion blender. If the mixture is too thick, add a little olive oil. Tip: You can also replace all or some of the pine nuts with ground almonds. The sauce will keep refrigerated for at least 3 days. If you want to keep it longer, pour it into jars and cover it well with olive oil.