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Pesto dried tomatoes and walnuts

ingredients

servings

5

Dry tomatoes

200 grams

Capers

30 grams

Walnuts with shell

60 grams

Parmigiano cheese

30 grams

Pecorino cheese

30 grams

Basil

15 leafs

Extra virgin olive oil

to taste

Sauces from Italy

Pesto dried tomatoes and walnuts

Pesto dried tomatoes and walnuts

vegetarian with lactose with nuts high in potassium with good fats

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pesto dried tomatoes and walnuts

This pesto is great for dressing cold pasta, to prepare bruschetta, for a nice plate of spaghetti classicoe are honest when I say that also tastes great with meat, such as hamburger sauce base of the bun.

Pesto dried tomatoes and walnuts step 1

step 1

Pour in a blender walnuts and cheese, and reduce to dust or nearly Aggiunere the drained tomatoes and capers, and finally the basil leaves

Pesto dried tomatoes and walnuts step 2

step 2

operate the mixer until everything is not smooth, I like very creamy but it can also leave some bigger piece also nuts

Pesto dried tomatoes and walnuts step 3

step 3

the consitenza will be given from olive oil you add to help the action of the mixer to make it creamy

Pesto dried tomatoes and walnuts step 4

step 4

if you use pomodi not sott oil but simply dried then the oil to be used will be more, you should assaggire and see if you need to add a little salt

Pesto dried tomatoes and walnuts step 5

step 5

for storing glass jars they must be sterilized, boiling them in a pot together with the cap before use

Pesto dried tomatoes and walnuts step 6

step 6

if consumed within 4 to 5 days can remain in the refrigerator to keep it longer you can safely freeze

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