Sauces & stocks
Red pesto sauce
Sun-dried tomato and almond pesto, intense and mediterranean.
VegetarianGluten-free
Ingredients
- 120 g of drained sun-dried tomatoes in oil
- 40 g of toasted almonds
- 40 g of parmesan cheese
- 1 clove of garlic
- 10 basil leaves
- 100 g of extra virgin olive oil
- 1 pinch of salt
Step-by-step
Using a different robot? Switch it here:
- Put the parmesan in the mixing bowl and grate 10 sec/speed 9; set aside.
- Add the garlic and almonds and blend 5 sec/speed 7.
- Add the sun-dried tomatoes, basil and salt.
- Blend 15 sec/speed 6 until you form a paste.
- Add the oil and parmesan and blend 15 sec/speed 5.
- Scrape down the remains, mix 10 sec/speed 5 and serve over pasta or toast.
Tips
- Use the oil from the sun-dried tomatoes for more flavor.
- Loosen with a little pasta cooking water.
- For a vegan version replace the cheese with nutritional yeast.
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