The Sauce:

  • Olive oil 80 ml
  • Onion, brunoise 300 g
  • Salt 5 g
  • Garlic, finely chopped 60 g
  • Knorr Mise en Place Red Pesto (Rouge) (2x340g) 50 g
  • Water 2 l
  • Basil leaves, fresh 8 g
  • Thyme, fresh 5 g
  1. The Sauce:

    • Heat olive oil in a pot and sauté the onions. Add the garlic and salt and sauté till light and translucent.
    • Add the Knorr Mise en Place Red Pesto before adding the 2L of water and bring to a simmer.
    • Add Knorr Tomato Powder and simmer for 1 minute until the sauce thickens.
    • Season with additional salt and pepper as well as the chopped herbs. Allow to cool.