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Argentinean
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Tomato pesto

  

Chimichurri
  • 2 BUNCHES OF BASIL (leaves only)
  • 50 GRAM GRATED CHEESE
  • 50 GRAM PINE NUTS
  • 2 CLOVES GARLIC
  • 1 DECILITER OLIVE OIL
  • 150 GRAM DRIED TOMATOES soaked
  • 2 TBSP VINEGAR
  • 1 TBSP TOMATO PUREE
  • 1/2 ONION, chopped
    •
 
  • 1 ONION, in quarters
  • 2 CLOVES OF GARLIC
  • 1/2 BUNCH PARSLEY
  • 1 RED PEPPER
  • 1 TOMATO, cut
  • 3/4 CUP OLIVE OIL
  • 1/4 CUP VINEGAR
  • 1 TSP SALT
  • 1 TSP FRESHLY MILLED PEPPER
    •

Put all ingredients in a food processor, add 1 teaspoon salt and puree until smooth. Nice with home made pasta or on a piece of toast or ciabatta.

Pesto is delicious just on a slice of bread, but you can also use it in many recipes. The Worldcook website has a page on recipes with pesto to inspire you.

Try also classic pesto and Sicilian pesto with anchovies.

Put all ingredients in a food processor and puree for a minute or so. Serve with (Argentinean) beef.

Between 1 and 25 May 1810, the revolution took place in Argentina and thus, their freedom from Spain started on the 25th of May. Click on culinary calendar for more links between cooking and historical events.