Red pesto recipe
Red Pesto recipeThis article was published by: Matthew
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|80 g||tomatoes, oil-packed and sun-dried|
|2 g||basil, fresh, washed|
|180 ml||virgin olive oil|
|90 g||Parmesan cheese, fresh grated|
InstructionsDrain 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.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Red pesto recipe
Recipe type: xarchivex
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