My Recipes

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Red pesto

200 g dried tomatoes
2 tbsp. vinegar
80 g peeled almonds
1 bunch of basil
100 g Parmesan cheese
1 garlic clove
1 chilli pepper
250 ml olive oil

Red pesto

Pesto is always a good idea!
Let’s try it in red this time!

Bring the dried tomatoes to a boil in vinegar water (2 tbsp. vinegar per ½ litre water).
Let the tomatoes sit for 1 hour and then allow them to drain well.
Put the almonds into the mixing container; pulse 3x at the turbo level.
Set the chopped almonds aside.
Coarsely chop the basil. Finely grate the Parmesan.
Put the tomatoes, garlic, chilli pepper and olive oil into the mixing container and mix at level 3 for 15 sec.
Add the almonds, basil and Parmesan to the pesto and season with salt and pepper to taste.
The special thing about pesto rosso is its consistency.
It should not be puréed too finely.
- min - min