tomato pesto

Ingredients for 1 servings:

• 150 g tomatoes, dried, pickled in oil
• 3 garlic cloves
• 1 bunch of basil
• 20 g Parmesan
• 30 g almond(s), peeled, sliced
• 100 ml olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With dried tomatoes in oil

Drain the tomatoes in a colander. Peel the garlic and press it through a garlic press. Wash the basil, pat it dry, and pluck the leaves from the stems. Finely grate the Parmesan cheese. Finely chop the tomatoes, almonds, and basil leaves, crushing them in a mortar and pestle if necessary, and place them in a bowl. Add the garlic, Parmesan cheese, and oil and mix well. Season the pesto with salt and pepper. A quick tip: Tomato pesto pairs well with spaghetti, fish, meat, and vegetables. Place the pesto in a screw-top jar, cover with olive oil, and close the lid. Stored in the refrigerator, it will keep for about 3 weeks.