Pesto Rosso i Pesto Verd
Pel Pesto Rosso
- 100 gr de tomàquets secs deshidratats
- 30 gr d'anous
- 10 gr de parmesà ratllat
Pel Pesto Verd
- 100 gr alfàbrega (albahaca)
- 30 gr de pinyons (millor si són acabats de torrar)
- 10 gr de parmesà
- 1/4 de dent d'all
Procediment
Cubrir tot amb oli d'oliva verge extra i triturar-ho tot molt ben triturat, fins a obtenir una salsa fina sense grumolls.
Afegir una mica d'oli al final si fos necessari (en cas que quedés massa espesa la salsa).
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