Advent Calendar Day 12 – Pesto Rosso

One. Two. Three. Four. Five words. Delete all. Ten words. Back to scratch. An idea. Not good. Starting over again. Moving in circles. It somehow feels like playing a game of snake and ladders and moving back to square one, once too often. A brain without words. Thoughts circling around my camera and on how much I would like to think about visual composition instead of the composition of words. Every distraction is welcome. More thoughts in circles…

My goal actually was to write about this post marking more or less the half time on the countdown to Christmas Eve. Day 12. 12 doors already opened. The other half still hiding savoury and sweet recipes as well as one or the other picture story behind its doors. Perhaps you manage to think these thoughts to an end for me (mine are still circling around me taking photos instead) …

For now, I will leave you with this recipe for red pesto. Without words. I hope you enjoy it … and I would love to hear your words on how you liked it.

Pesto Rosso
PESTO ROSSO – red pesto

100 g sun-dried tomatoes, drained
50 g black olives, pitted
30 g pine nuts
30 g Parmesan cheese
1-2 garlic gloves
1 tbsp thyme, minced
150 ml olive oil plus some more to cover the pesto in the jar.

1) Roast pine nuts in a dry pan and let cool.
2) Grate Parmesan cheese. Peel garlic gloves.
3) Puree all ingredients in a blender.
4) Fill in a glass with screw cap and cover with olive oil. Be sure to cover the pesto entirely by a layer of olive oil. Close well.

As this recipe contains cheese, consume within a few days of making. Alternatively you can freeze it or prepare the pesto without the cheese and only stir in the cheese before eating.

Tastes well with pasta, on fried chicken breast or as crostini spread.

Pesto Rosso
PESTO ROSSO – rotes Pesto

100 g getrocknete Tomaten, abgetropft
50 g schwarze Oliven, entkernt
30 g Pinienkerne
30 g Parmesan
1-2 Knoblauchzehen
1 EL Thymian, gehackt
etwa 150 ml Olivenöl plus ein wenig mehr zum Bedecken des Pestos.

1) Pinienkerne in einer trockenen Pfanne rösten und abkühlen lassen.
2) Parmesan reiben. Knoblauch schälen.
3) Alle Zutaten mit einem Stabmixer pürieren.
4) In ein ausgekochtes, trockenes Glas mit Schraubdeckel füllen und mit Olivenöl bedecken. Für bessere Haltbarkeit sollte das Pesto komplett mit einer Schicht Olivenöl bedeckt sein. Gut verschliessen.

Durch den Parmesan ist die Haltbarkeit reduziert, daher sollte das Pesto innerhalb von wenigen Tagen verwendet werden. Alternativ kann es auch eingefroren oder ohne Käse zubereitet werden. Den Käse dann direkt vor dem Essen in das Pesto einrühren.

Schmeckt gut mit Pasta, auf gebratener Hühnerbrust oder als Crostini-Aufstrich.