Based on the fact that "pesto" in Italian - "ground", who prevents us from cooking something similar to the original, but with an autumn plot? Let it be a La pesto! In our sauce will be a lot of delicious, it will be very rich in content. In addition, it is very versatile in use and easy to prepare.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 100 gram Pumpkin baked
- 250 gram Tomato (sun-dried)
- 200 gram Tomato puree
- 3 tablespoons Vegetable oil
- 3 cloves garlic
- 1 piece Onion red
- 1 tablespoon Basil (dried)
- 2 tablespoons Sunflower seeds
- Salt to taste
- Black pepper to taste
Ingredients
|
|
Instructions
- To start, cut the pumpkin, drizzle with oil and bake at a temperature of 200 degrees for 20 minutes, however, the time is guided by your stove. We don't need the pumpkin to turn brown, but it should be soft.
- Onions and garlic cut into medium cubes without much fanaticism.
- Fry the onion and garlic in oil over low heat until soft and transparent.
- To ready onions adding tomatoes in own juice, dry Basil (or mixture of Italian African herbs) and evaporate, not increasing the fire, minutes 10.
- Without removing from the heat, add the finished pumpkin and mix well.
- Turn off the heat, add to the mass of dried tomatoes, seeds and punch blender to the desired texture. I like it when you see pieces of dried tomatoes in the sauce.
- Punched? Now, if desired, you can add salt and pepper. But you will see that the taste is quite self-sufficient and the salt may be superfluous.
- Transfer the sauce to a storage container.It turns out a very rich paste that can be stored in the refrigerator and used as needed: in the form of vegetable caviar on a side dish, as a sauce for potatoes or pasta, as a spread on sandwiches.
(No Ratings Yet)
Loading...
Leave a Reply