Tomato and fennel pesto

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

120 g Peretti tomatoes
165 g dried tomatoes in oil
4 g garlic
2 g fennel seeds
30 g pine nuts
3 g salt
0.2 g pepper
120 g olive oil

Recipe preparation

(1) Cut the tomatoes into 2 cm pieces, mix with the remaining ingredients and pour into a pacotizing® beaker. Cover with a little oil if necessary.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 2 to 4 times.