Pesto rosso with sun-dried tomatoes and parmesan
Ingredients
- 20 g pine nuts
- 350 g sun-dried tomatoes, in oil
- 1 clove garlic
- 50 ml olive oil
- 50 g parmesan cheese
- salt, to taste
- pepper, to taste
- chilli powder, optional to taste
Utensils
- pan
- beater
- garlic press
- hand blender
- spoon
Instructions
- Roast the pine nuts in a pan and let them cool.
- Remove the dried tomatoes from the oil.
- Peel the garlic clove and press through a garlic press.
- Pure the tomatoes, pine nuts, olive oil and garlic together.
- Fold the grated parmesan under stir the pesto.
- Season with salt, pepper and chili.
- Pour the pesto rosso into a sealable glass and chill.
- Serve the pesto rosso with pasta.
