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tomato pesto

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Ingredients for 1 servings:

  • 80 g tomatoes, dried in oil
  • ½ bunch basil, picked
  • 120 ml olive oil
  • 1 small garlic clove(s), peeled
  • 60 g Parmesan, freshly grated
  • 40 g walnuts, roasted

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dried tomatoes and walnuts give this pesto a unique taste, approx. 10 servings

Blend the tomatoes, basil, olive oil, and garlic in a blender or with an immersion blender. Then add the nuts and cheese and blend thoroughly. Season the pesto to taste, if desired, with salt and pepper. The pesto will keep for at least a month if stored tightly closed in the refrigerator. One serving contains 169 calories per serving. Also try the other two recipes from our video: “Pesto” and “Anchovy Pesto.”

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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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