Arrabiata pesto of tomatoes (vegan
| Sun-dried tomatoes preserved in oil | 0.450 kg |
| Olive oil | 0.300 l |
| Garlic, chopped | 0.075 kg |
| Sea salt, coarse fresh from the mill | 0.015 kg |
| Black pepper, fresh from the mill | 0.007 kg |
| Chillies, crushed | 0.008 kg |
| Pine nuts | 0.150 kg |
Preparation
Preparation:• Prepare all tne ingredients
• Using a knife, roughly chop 1⁄4 of the tomatoes and a 1⁄4 of the pine nuts
Method:
• Mix well with a kitchen wand the tomato oil, the remainder of the tomatoes, garlic, salt and pepper and chillies
• Add the rest of the pine nuts and mix again briefly
• Incorporate the knife chopped tomatoes and the pine nuts
Suggestion:
• Use fresh peperoncini to replace the chillies. But how hot they are is “always a lottery!”
| Nutritional values | per 100 g |
|---|---|
| Energy | 1756 kJ |
| Energy | 420 kcal |
| Fat | 42 g |
| - of which saturates | 6.5 g |
| Carbohydrates | 4.0 g |
| - of which sugar | 2.7 g |
| Fibre | 2.9 g |
| Protein | 6.5 g |
| Salt | 2.3 g |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.