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pesto Rosso


- 300g dried tomatoes
- 2 cloves of garlic
- 40g pine nuts
- 80g Parmesan
- 120ml olive oil
- Schteekhuus papers
- Härdöpflwürz

Cut the tomatoes and garlic slightly smaller, put together with the pine nuts and the Parmesan in a blender and puree fine.

Add the olive oil to mix and season after your own gusto.

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