Duo de Pesto : Pesto de Roquette et Pesto Rouge

By khoglan1

Ingredients

• Pesto de Roquette
• 2 - 2 large handfuls of rucola, rinsed and dried
• 3 - 3 Tbsp pinenuts
• 3 - 3 Tbsp parmesan
• 3 - 3 Tbsp olive oil
• 2 - 2 garlic cloves, peeled
• Pesto Rouge
• 8 - 8 pieces of sundried tomato (packed dry -- reduce olive oil by one Tbsp if using packed in oil)
• 3 - 3 Tbsp pinenuts
• 3 - 3 Tbsp parmesan
• 3 - 3 Tbsp olive oil
• 2 - 2 garlic cloves, peeled

Preparation

Step 1

Combine all ingredients in mortar (preferably) or a food processor. Pestle or mix until smooth. Try a bit, and add more of any of the ingredients to suit your taste.