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tomato pesto

updated

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Ingredients for 1 servings:

  • 250 g tomatoes, dried, preserved in oil
  • 80 g pine nuts
  • 1 medium-sized garlic clove(s)
  • 2 tbsp tomato paste
  • 1 medium-sized potato(s), cooked
  • 1 tbsp balsamic vinegar
  • some water
  • 1 tsp, chopped oregano, dried
  • Basil (fresh or dried)
  • 1 pinch of salt
  • pepper
  • 1 tbsp Italian herbs, frozen

Instructions

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

very spicy, vegan, also suitable as a dip or spread

Place the dried, pickled tomatoes in a tall bowl along with the oil, pine nuts, peeled garlic clove, tomato paste, and cooked potato. Blend thoroughly with a hand blender. Season to taste with balsamic vinegar, herbs, and spices. Add a little water and blend again until smooth and spreadable. This pesto also tastes great on fresh baguette or ciabatta, or as a dip for vegetable sticks.

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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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