Sauces
Red pesto with sun-dried tomatoes
150 g sun-dried tomatoes in oil, 50 g pine nuts or almonds, 40 g pecorino, garlic, olive oil and basil. No cooking, one jar.
Method
- Blend: sun-dried tomatoes, nuts, garlic and cheese, coarsely.
- Emulsify: pour in the olive oil in a thin stream until you have a spreadable paste — not too smooth, with a little texture.
- Season: basil and salt. For a touch more acidity, add a spoonful of the tomato marinade.
Minnelea products for this recipe
The preserves used in this recipe.
Kept chilled and covered with oil, homemade red pesto keeps for about one week.