Red pesto

Red pesto

Total: 25 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / dl: 846 kcal
, Fat: 76 g
, Carbohydrate: 21 g
, Protein: 16 g


2 dl


The original recipe with guaranteed success is for 2 dl. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

1tbsp olive oil
2 red peppers, cut into pieces
1 red chilli pepper, cut into pieces
1 garlic clove, pressed
40g walnut kernels, coarsely chopped
100g dried tomatoes, cut into pieces
4tbsp grated Parmesan
1dl olive oil (not cold-pressed)
½tsp salt
a little pepper
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How it's done

Heat the oil in a frying pan. Sauté the pepper, chilli pepper and garlic over a medium heat for approx. 5 mins, remove, leave to cool. Puree the vegetables, walnuts, tomatoes, cheese and oil in a food processor, season.

Good to know
That fits: Spaghetti, grilled meat, slices of toast.

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