Tomato Pesto

Rating: 3.6667 / 5.00 (30 Votes)

Total time: 15 min



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.

Leave a Comment