Freshly made red pesto is rich and vibrant in flavor from sun-dried tomatoes, served best as a great alternative to traditional pesto.
Ingredients
3.5 OZ / 100 G Parmesan
2 OZ / 50 G pine nuts
2 OZ / 50 G walnut kernels
2 EA garlic cloves
7 OZ / 200 G dried tomatoes
7 OZ / 200 ML olive oil
1 EA Baguette
Directions
Cut parmesan in pieces and add to mixing bowl. Grate for 15 seconds / speed 8.
Add pine nuts, walnuts and chop for 5 seconds / speed 8. Transfer to another bowl and set aside.
Add garlic and dried tomatoes into a mixing bowl and chop for 25 seconds / speed 8. Use spatula to scrape down the sides of the bowl.
Add nuts and cheese mix to the mixing bowl and close the lid. Insert the measuring cup the opposite way up and pour olive oil on top of the lid while mixing for 25 seconds / speed 8. Use spatula to scrape down the sides of the bowl and mix again for 15 seconds / speed 10.
Transfer pesto in sterilized jars and cover with olive oil before closing.
Recipe Note
TIP:
If stored in a cool, dark place, the pesto will keep for approximately 6 months.
