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🍽️ Red Pesto

1209 kcal · 30 min · 4 servings

Ingredients

• 150 g dried tomatoes
• 60 g pine nuts
• 4 garlic cloves
• 2 tbsp balsamic vinegar
• 1 handful basil
• 100 g freshly grated Pecorino
• 200 ml olive oil
• 1 tbsp lemon juice
• salt
• pepper

Instructions

1. 1. Cut the tomatoes into large chunks.
2. 2. Place the tomato chunks, pine nuts, peeled garlic cloves, and balsamic vinegar into a food processor.
3. 3. Rinse the basil under cold water.
4. 4. Shake the basil dry.
5. 5. Pick the basil leaves off the stems.
6. 6. Add the basil leaves, Pecorino cheese, and a splash of oil to the food processor.
7. 7. Blend the ingredients into a creamy paste.
8. 8. Slowly stream in the remaining oil while blending.
9. 9. Season the pesto with lemon juice, salt, and pepper.
10. 10. Spoon the finished pesto into jars.
11. 11. Seal the jars tightly.

Nutrition per serving

• kcal: 1209
• Protein: 24 g · Fett/Fat: 121 g · Carbs: 10 g