Pesto Rosso
15 min
Veggie
878
For 6 Portions
100 g
tomato, sundried, in oil
50 g
pine nut
25 g
Parmesan
1/4
lemon
3 tbsp
olive oil
1 clove(s)
garlic
salt
pepper
ice cube
1. All set?
2. Crush garlic clove with the flat side of a big knife until you hear a light crunch. Then, remove the loose skin.
3. Toast pine nuts in a dry pan until golden.