Tomato Pesto

Drain the tomatoes and place in a non-stick frying pan with the pine nuts and garlic. Roast at low temperature, stirring continuously until the seeds are golden brown.

Put the tomatoes, pine nuts and garlic in a hand blender or food processor and grind until smooth. Add Parmesan, stir through for 1 min and season with a little pepper. With the machine running through, add olive oil in a leisurely manner. 3.

3. lift through with 500 g of freshly cooked pasta (farfalle, spaghetti, etc). For this, stir the pesto possibly with 1-2 tbsp pasta cooking water until creamy.

Season the pecoroni.

Note: The oil makes the pesto a calorie bomb. I do not use more than absolutely necessary so that the amount combines in the food processor. 50 to 60 ml of oil offer complete for my good taste. The pesto keeps a few days in the refrigerator

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