10 minutes
preparation
10 minutes
baking
0 minutes
resting time
You will need
Strainer, food processor, 2 small bowls, pan, grater
Ingredients for the Pesto Rosso with walnuts
For 1 glas (approximately 350 g) , 1 serving = 50 g (0 g of sugar)
200 g dried tomatoes (drained weight), preserved in oil
10 basil leaves
50 g Parmesan cheese block
1 clove of garlic
½ tsp salt
some pepper
30 g walnut halves
Preparation
Step 1:
Drain 200 g of dried tomatoes through a fine strainer, collecting the oil in a small bowl. Pluck 10 basil leaves from the stems and wash them.
Step 2:
Divide 50 g of Parmesan cheese into three pieces and add them to the food processor along with 200 g of drained dried tomatoes, the basil leaves, 1 clove of garlic, ½ tsp of salt, and some pepper. Process until finely chopped and transfer to a small bowl.
Step 3:
Roast 30 g of walnut halves in a pan over medium heat without adding oil, and let them cool briefly.
Step 4:
Finely chop the roasted walnuts with a knife and add them, along with 110 g of the reserved tomato oil, to the tomato-Parmesan mixture. Stir well with a spoon.
Step 5:
Transfer the Pesto Rosso into an airtight jar.
The Pesto Rosso tastes best with tagliatelle.
Stored in an airtight jar in a cool place, the pesto will keep for up to 2 weeks. Make sure that the pesto is always covered with oil.