Red pizza paste – Pesto rosso

Ingredients for 1 servings:

• 4 m.-large tomato(s), fully ripe
• 2 Pepper, red, long, mild
• 2 tbsp tomato paste
• 40 g walnuts
• 30 g almond(s), peeled
• 1 tsp sweet paprika powder
• 1 tsp, heaped herbs, Italian, dried
• 1 tsp, chopped chili flakes, e.g. Pul Biber
• 1 tsp sugar, fine
• 2 tsp chicken broth powder
• 40 g Pecorino, alternatively mountain cheese
• 4 tbsp extra virgin olive oil
• 4 tbsp butter, unsalted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A red pesto that adds an incomparable flavor to more than just pizza. Recipe from Calabria, Italy

Wash the tomatoes, remove the stems, peel, and quarter them lengthwise, discarding the green stem end and seeds. Halve the quarters lengthwise and crosswise. Wash the red peppers, remove the stems, halve them lengthwise, remove the seeds and membranes, and cut the halves crosswise into approximately 1 cm wide pieces. Finely grate the walnuts and almonds. Cut the pecorino into small cubes. Blend the ingredients, from the tomatoes to the chili, in a food processor or blender on high for one minute until finely pureed. Then add the remaining ingredients and blend for another minute until finely pureed. Transfer the puree to a narrow bowl designed for an immersion blender and blend everything on high, adding the butter a little at a time, until creamy. The final step can of course also be completed using a not-too-small marble mortar and pestle, which takes 20 minutes.