Drain the tomatoes. Reserve 100 ml of oil and fill up to 200 ml with olive oil. Coarsely chop the tomatoes and puree in a blender (or food processor) together with the hazelnuts, adding the oil constantly. Stir in the grated Parmesan cheese and season with chili. Continue to process or store well sealed.
Tomato Pesto
Rating: 3.6667 / 5.00 (30 Votes)
Total time: 15 min
Ingredients:
Instructions: