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Tomato, Basil and Sesame Pesto

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Tomato, Basil and Sesame Pesto

The perfect tomato, basil and sesame pesto recipe with a picture and simple step-by-step instructions.

  • 200 g Dried tomatoes in oil
  • 2 Garlic cloves
  • 1 bunch Basil
  • 30 g Freshly grated Parmesan
  • 1 tbsp Toasted sesame seeds
  • Salt and pepper
  1. Peel off the garlic cloves and cut into large pieces. Pluck the basil leaves from the stalks. Finely puree the dried tomatoes with the oil, garlic cloves and basil with a blender.
  2. Mix in the freshly grated Parmesan and about 1-2 tablespoons of sesame seeds, season with salt and pepper. Fill into glasses (1 glass 250 ml and 1 small glass 50 ml). Goes with: spaghetti or toasted white bread. Shelf life: 8-10 months in the refrigerator.
Dinner
European
tomato, basil and sesame pesto

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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