John Myers
Contents
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Ingredients
- 200 g Sun-Dried tomatoes not pickled in oil
- 150 g Parmesan, in one piece
- 80 g Pecorino, in one piece
- 50 g Pine nuts
- 1 Ripe tomatoes 150g, halved
- 300 g Olive oil
Instructions
- I put the sun-dried tomatoes in the mixing bowl in 2 passes, chop them up one after the other for 10 seconds / speed 10 and fill them into a small bowl.
- Then put both types of cheese in the mixing bowl and chop for 15 seconds / speed 10.
- Put the pine kernels as they are in the mixing bowl and chop the whole 6sec / step 8
- So now back to the sun-dried tomatoes. Add this together with the fresh tomatoes and the oil to the remaining ingredients in the mixing bowl and stir 1min./ speed 5 to a homogeneous cream or mass.
- Tip 5: If you cover the pesto with olive oil, you can keep it in the refrigerator for a long time. Can also be eaten very well with pasta with Parmesan.
Nutrition
Serving: 100gCalories: 840kcalCarbohydrates: 1.2gProtein: 3.4gFat: 93g
