Red Pesto

Ingredients

• 2 Cloves of garlic
• 0.5 bunch of basil
• 300 g pickled sun‑dried tomatoes in oil
• 150 ml olive oil
• Salt
• pepper (from grinder)
• 40 g sesame seeds

Instructions

1. 1.

   Peel the garlic and roughly chop it. Wash the basil, shake off excess water, and tear the leaves from the stems.

2. 2.

   Add the sun‑dried tomatoes with the garlic, basil, and tomato oil to a blender and pulse until coarse. Gradually pour in the olive oil until the pesto is slightly runny and reaches the desired consistency. Season with salt and pepper.

3. 3.

   Toast the sesame seeds in a dry pan until golden yellow, then stir them into the pesto. Transfer to glass jars and store in the refrigerator.