• Pesto rosso - Tomato

    Pesto rosso - Tomato

5 min
Fibre rich


  1. Peel garlic and place in the Quick Cut with the tomatoes. Chop with a few pulls.
  2. Add remaining ingredients up to and including olive oil one by one to the Quick Cut. Mix until the pesto is chopped very finely.
  3. Season with salt and pepper.


Tip: Tastes super good with pasta dishes and when kept in the refrigerator airtight, covered with a layer of olive oil, it can be retained at least 1 week.