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🍽️ Homemade Tomato Pesto

923 kcal · 30 min · 4 servings

Ingredients

• 1 kg ripe tomatoes
• 100 g pine nuts
• 100 g dried tomatoes
• 150 ml vegetable broth
• 2 garlic cloves
• 100 g Parmesan
• 2 dried chili peppers
• 200 ml olive oil
• salt
• pepper

Instructions

1. 1. Thoroughly wash the fresh tomatoes.
2. 2. Pour boiling water over the tomatoes to loosen the skin.
3. 3. Remove the hard stem ends from the tomatoes.
4. 4. Puree the tomato flesh slightly until it is roughly chopped.
5. 5. Place the pine nuts in a small pan without adding extra oil.
6. 6. Toast the pine nuts briefly until they are fragrant.
7. 7. Remove the toasted pine nuts from the pan and set them aside.
8. 8. Allow the pine nuts to cool down completely.
9. 9. Pour the hot cooking broth over the dried tomatoes.
10. 10. Let the dried tomatoes soak in the broth for one hour.
11. 11. Puree the soaked dried tomatoes until smooth.
12. 12. Add the finely pureed dried tomatoes to the roughly pureed fresh tomatoes.
13. 13. Heat the entire tomato mixture while stirring constantly.
14. 14. Bring the mixture to a boil.
15. 15. Simmer the sauce for 20 minutes while stirring.
16. 16. Peel the garlic.
17. 17. Press the garlic directly into the sauce.
18. 18. Stir the Parmesan cheese into the sauce.
19. 19. Finely crush the dried chili peppers in a mortar.
20. 20. Add the crushed chili to the pesto sauce.
21. 21. Heat the finished sauce one more time briefly.
22. 22. Puree the sauce until completely smooth.
23. 23. Season the sauce to taste with salt and pepper.
24. 24. Fill the hot sauce to the brim into sterile bottles.
25. 25. Seal the bottles tightly.
26. 26. Allow the sealed bottles to cool down at room temperature.

Nutrition per serving

• kcal: 923
• Protein: 22 g · Fett/Fat: 88 g · Carbs: 13 g