Tomatoe Pesto Recipe – Pesto Rosso

Tomato Pesto is from Sicily, called there Pesto rosso

Ingredients

1 garlic clove
30 fresh basil leaves
1 tablespoon of nuts
¼ lbs of sun dried tomatoes
1 tablespoon of pine nuts
2 olive oil tablespoons
1 tablespoon of parmesan
1 tablespoon of lemon juice

Directions

Use a blender to prepare the pesto rosso: Put into the blender the garlic, after cutting it into small pieces, the fresh basil, the nuts, the sun dried tomatoes, the pine nuts and add later, the olive oil. Add some grated parmesan, 4 tablespoons of olive oil and the lemon juice. Season the sauce with salt and pepper to taste.

Tips

Don’t keep Tomatoe Pesto longer than one week into the fridge. Serve it with pasta and Italian dry red wine.