Pesto Rosso

Ingredients
150 g of tomato (s), sun-dried
150 ml of olive oil, fruity mild
1 toe garlic
20 leaves of basil, big fresh
50 g Parmesan, Grana Pardano or old Peccorino
30 g pine nuts, (alternatively almond pencils)
1 small chili pepper (s), mild red
3 tablespoons of red wine (dry), alternatively red beesaft
1 tablespoon tomato paste, (heaped)
a bit of salt
some pepper, black, freshly ground

preparation

Peel the garlic and chop it roughly, wash the basil, dry it and chop it roughly, remove the chilli from the stalk, remove seeds and mince them, mince the dried tomatoes and chop the cheese.
Put all ingredients in a blender jar, fill with oil and mix well with the blender. Season with salt and pepper.
Best served fresh on crostini or with pasta. Also delicious as a dip with fresh white bread or fondue.