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Pesto rosso
| Preparation : 10 min | Resting : - |
| Cooking : - | Equipment : |
| Difficulty : | Rating : 0 rates |
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Serves 1 bowl
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| 15 | g basil |
| 50 | g Parmesan, grated |
| 100 | ml olive oil |
| 2 | small cloves garlic |
| 2 | sprigs rosemary |
| (leaves removed and carefully rinsed) |
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| 50 | g pine nuts |
| 200 | g chopped sundried tomatoes |
| 1 | shallot, peeled and halved |
| 1 | Fit the food processing bowl and the mini bowl. Wash the basil, remove and dry the leaves. Peel, and halve the garlic cloves, removing the germ. |
| 2 | Put the basil leaves, garlic, Parmesan, pine nuts, tomatoes, rosemary, and shallot in the mini bowl; mix for 1 minute using the FOOD PROCESSOR programme to obtain a smooth paste. With the machine running, add the oil through the opening until a smooth paste is formed. |
© Hachette Livre (Marabout) 2016
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