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Tomato – Oregano – Pesto

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Ingredients for 1 servings:

  • 250 g tomatoes, dried, preserved in oil
  • 50 g oregano (leaves only)
  • 4 tbsp tomato paste
  • 250 ml olive oil
  • 3 cloves garlic
  • Sea salt
  • Pepper, black from the mill

Instructions

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

very spicy, can be used with spaghetti, grilled vegetables, on bread or in a vinaigrette

Chop the tomato segments, oregano, and garlic. Combine the ingredients in a blender along with the tomato paste and olive oil and blend until smooth. Season with salt and pepper. Spoon the pesto into small jars and top with a drizzle of olive oil. Store the jars in the refrigerator.

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Written by John Myers

Professional Chef with 29 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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