Tomato Pesto and Basil Pesto

Here are two Mediterranean sauces to dress pasta or bruschetta.

See also:Besciamella Lasagne Sauce

Ingredients for tomato pesto:

• Tomatoes 400g
• Parmesan 90g
• Oil evo 90ml
• Garlic 1/2 clove
• Basil a sprig
• Salt and pepper qb
• Capers to taste 

Procedure:

We wash the basil and tomatoes carefully cut them into pieces and remove as many seeds as possible, peel half a clove of garlic and put it in the mixer together with the tomatoes to 90g of Parmesan cheese and 90ml of olive oil evoking the basil leaves and some capers according to your taste.

Mix everything until it is homogeneous and fluid, add salt and pepper to taste and voila.

Now we move on to basil pesto.

Ingredients:

• Basil only leaves 100g
• Garlic 2 cloves
• Pine nuts 30g
• Parmesan cheese 90g
• Olive oil evo 90ml
• Salt pepper qb

Procedure:

We wash the basil leaves thoroughly and dry them and peel 2 cloves of garlic.

In a mixer we put the basil leaves, 2 cloves of garlic, 30g pine nuts, 90g parmesan cheese and 90ml olive oil. We whisk everything until we get a thick sauce and add salt and pepper to taste.