John Myers
Ingredients for 4 servings:
- 150 g dried tomatoes in oil
- 25 g almonds, chopped
- 1 chili pepper(s), red, fresh
- 25 g Parmesan, grated
- 2 garlic cloves
- salt and pepper
- Sugar
- 100 g salami, cut into thin slices
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
easy and fast
Drain the tomatoes and reserve the oil. Roughly chop the tomatoes. Roast the almonds without fat until golden brown. Cut the deseeded chili pepper into thin rings and the salami into strips. Now puree the tomatoes, Parmesan, about half of the almonds, the garlic, and the oil. I use my Moulinette for this, but a simple hand blender will do. Then fold in the remaining almonds and the chili strips, then season with salt, pepper, and sugar. The pesto tastes best with spaghetti. Serve the hot pasta on a plate with the pesto and the salami strips.
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