Pesto Rosso
A recipe for all vegetarians, vegans, pasta fans and anyone who likes to make things themselves. The taste of fresh tomatoes in the form of a fruity pesto will not only make the hearts of pasta fans beat faster. It tastes just as good as a dip for baguettes, as a sauce for raclette pans or with a little ham or cheese in sandwich toast. True to the motto - homemade always tastes best - this recipe is not only incredibly delicious. It is also super easy and quick to prepare. Try it for yourself and enjoy your homemade pesto.
Pesto Rosso
- 50 ml olive oil
- 50 g dried tomatoes
- 50 g tomato purée
- 25 g almonds
- 15 g Parmesan cheese
- 5 g brown sugar
- 1 tsp balsamic vinegar
- 2 sprigs of fresh rosemary
- 1 clove garlic
- Juice of ¼ lemon
- Salt
- Pepper
- Chili powder
Preparation
- Place the almonds in the food processor and chop.
- Add the dried tomatoes and chop again until everything is roughly mixed. (For a liquid-creamy consistency, soak the sun-dried tomatoes in water beforehand)
- Add the remaining ingredients and mix until creamy.
- Season to taste with salt, pepper and chili powder.
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