divendres, 5 de juny de 2015

Pesto Rosso i Pesto Verd

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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