How to make
Proportions for the pesto Calabrese can vary according to taste.
Also, the thickness of the aromatic pesto is adjusted according to the particular dish being prepared or that will be flavored with it.
This sauce is often served with pasta, in which sausages without the skin, shredded into minced meat, are added.
Here's how to prepare it:
Peel and cut the onion into juliennes. Fry it in a little olive oil, until it softens and becomes translucent.
Put the onion with all the other products in a blender and the hard Italian cheese must be grated beforehand. Almond flour is added only in case you want to thicken it later.
Blend everything into the form of a paste - it can be smooth or coarser as you like.
Don't skip the hot pepper, which is the finishing touch to the tomato pesto.
If you are not going to use this pesto straight away, add more olive oil and store it in a glass jar in the refrigerator for up to a few days.
