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Pesto rosso

Pesto rosso Cook Expert

Preparation : 10 min Resting : -
Cooking : - Equipment :
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Serves 1 bowl :
15 g basil
50 g Parmesan, grated
100 ml olive oil
2 small cloves garlic
2 sprigs rosemary
(leaves removed and carefully rinsed)
50 g pine nuts
200 g chopped sundried tomatoes
1 shallot, peeled and halved
1Fit 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.
2Put 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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