John Myers
Ingredients for 1 servings:
- 20 g pine nuts
- 3 garlic cloves
- 1 red chili pepper(s)
- 70 g tomatoes, dried in oil, + 2 tbsp oil from the jar
- 40 g Parmesan
- 60 ml olive oil
- 1 pinch(s) of salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quickly prepared with pine nuts and chili pepper
Roast the pine nuts in a non-stick pan over medium heat until golden brown. Caution: If the heat is too high, the pine nuts will burn quickly. Set aside and let cool. Peel and roughly chop the garlic cloves. Halve the chili pepper lengthwise, remove the seeds, and also roughly chop. Remove the tomatoes from the oil and chop into large pieces. Finely puree 2 tablespoons of tomato oil, the garlic, and chili together with a hand blender. Roughly chop the pine nuts and mix with the pesto. Add the finely grated Parmesan cheese alternately with the olive oil and stir in. Finally, season well with salt and pepper. This goes well with pasta, of course, but can also be served with cheese and bread.
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