tomato pesto

Ingredients for 2 servings:

• 200 g tomatoes, dried in oil
• 2 tsp sea salt
• 4 cloves garlic
• 2 small chili peppers
• 30 g almonds, ground
• 30 g Parmesan
• 75 ml olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the sun-dried tomatoes (reserve the oil; about 100 g) and crush them in a mortar and pestle along with the salt, the peeled and roughly diced garlic cloves, and the cleaned chili peppers. Stir in the almonds and grated cheese. Whisk in the tomato oil first, then the olive oil in a fine stream. It’s faster if you make the pesto in a blender. Store the pesto in a tightly sealed jar with a layer of olive oil on top to create an airtight seal. (Always use a clean spoon when removing the pesto.)