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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

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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