Provolone al Pesto Rosso
Serves 1
Directions
- 1Put the sun-dried tomatoes, nuts, garlic, basil leaves, cured cheese, oregano, ground garlic and olive oil in a food processor, grind everything to obtain the pesto Rosso
- 2Spread three tablespoons of homemade tomato in a clay pot and on top of the pesto Rosso that we have prepared.
- 3Put the provolone cheese on top and sprinkle with the Provençal herbs.
- 4Take to the Air fryer or oven at 200* for about five minutes until the cheese is melted.
- 5Mix the cheese with the pesto rosso on the bottom and enjoy with a few slices of bread.
Ingredients
- 1 queso provolone
- 60 g tomate seco en aceite
- 25 g queso curado, manchego o de tu preferencia
- 30 g nueces
- 1 diente de ajo
- 8 -10 hojas de albahaca fresca
- 1 cucharadita orégano
- 1 cucharadita ajo molido
- 3 cucharadas soperas aceite de oliva
- 1 cucharada hierbas provenzales
- 3 cucharadas tomate frito receta artesana o casero
Equipment
food processoroven or air fryerclay pot