Ingredients:
1/3 cup walnuts
1 cup basil leaves
1/3 dried tomatoes preserved in oil
½ cup olive oil
¼ cup parmesan cheese
1 clove of garlic, minced
200 g grilled cheese for grilling
Salt and pepper to taste
How to do it
Put the walnuts in the blender glass and process them a little. Add the basil leaves, sun-dried tomatoes and garlic. Blend a little to integrate the ingredients. With the blender on, add the olive oil in a constant stream and if necessary, turn off and clean the edges with a spatula to achieve a rustic but homogeneous mixture.
Remove the pesto from the blender, stir in the grated Parmesan cheese, and season with salt and freshly ground pepper to taste. This sauce can be packaged in small transparent jars with a spoon tied to the lid.
Grill sheets of grilled cheese on a very hot grill or skillet until desired golden brown.
Plate with grilled cheese, basil, sun-dried tomatoes, pesto rosso sauce and chopped walnuts.