Pesto Rosso

The use of basil however does not date of yesterday. The first preparations of this aromatic plant date back to ancient Roman times when it was used for its healing properties. Today Pesto Basil, especially when it comes to Pesto Rosso delights every gourmet ! 

Ingredients for 1 Jar:

10 Sun dried tomatoes in oil (about 100g)
8 basil leaves
2 garlic cloves
20 g ground almonds
20 g pine nuts
30 g parmesan, finely diced
6 tablespoons olive oil.

Drain the tomatoes and cut them into small cubes. crush them in a mortar (or a small mixer if you do not have time) with almonds, cut basil leaves, pine nuts, Parmesan and chopped garlic. Grind until obtaining a coarse paste. Pour the Olive oil slowly while continuing to grind the ingredients.

When finished, store the pesto in a closed jar in the fridge for 3-4 days or in the freezer if you want to keep it longer.

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