Red pesto recipe

Red Pesto recipe

This article was published by: Matthew

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Ingredients

80 g	tomatoes, oil-packed and sun-dried
2 g	basil, fresh, washed
60 g	walnuts
180 ml	virgin olive oil
90 g	Parmesan cheese, fresh grated
3 clove(s)	garlic
½ tsp	salt
¼ tsp	pepper

Instructions

Drain and chop the sun-dried tomatoes.

In a food processor process the sun-dried tomatoes with the basil and garlic, pulsing the motor until the mix is chopped coarse. Add the parmesan, walnuts, oil, salt and pepper, blend in food processor until smooth.

After your pasta noodles are cooked and drained put pesto on noodles.

Store extra pesto in the refrigerator, it stays fresh for about a week.

Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a