Pesto Rosso is a delicious classic, but the ones from the grocery store are sadly a bit boring. We can change that: how about fragrant, aromatic and bold – try our Tomato-Pecorino-Pesto! The high quality ingredients and the easy preparation make for an unbeatable combination. The pesto goes perfectly with bread, pasta, pizza and a number of other meals.

Recipe:

Shopping List for around 350g of Tomato-Pecorino-Pesto

70g pickled sundried tomatoes
30g black olives (without pits)
100g Pecorino Romano, finely ground
100g sunflower seeds
2 garlic cloves
2 red chili peppers
cold pressed olive oil (if you don’t have cold pressed you can use regular olive oil)
pepper
salt

Preparation Time: approx. 15 minutes

Directions for the Tomato-Pecorino-Pesto:

Briefly roast the sunflower seeds in a non-stick pan on high heat. Then, with a blender or food processor, chop finely. Pour the chopped seeds into a large bowl where you will eventually mix all the ingredients together in.

Cut the sundried tomatoes and chili peppers in large pieces, as well as your peeled garlic cloves and put it all, as well as the black olives, in your blender or food processor. Mix until everything is finely chopped.

Finally, add all the ingredients so far, as well as the cheese, to the bowl with the sunflower seeds and stir together well. As you stir, pour olive oil into the mix until the pesto is nice and smooth. For the final touch, add salt and pepper to the Tomato-Pecorino-Pesto to taste. Now fill the pesto into a preserving jar, make the top of the pesto flat and add a coat of olive oil on top. This helps the pesto last longer – you can keep it at least 4 weeks in the fridge.