Dried tomato pesto

Ingredients for 1 servings:

• 100 g tomatoes, dried
• 200 g almonds, peeled
• 2 tbsp garlic, dried, sliced ​​(flakes)
• 1 tbsp peppercorns
• 1 ½ tbsp coarse sea salt
• 5 tsp oregano, dried
• 5 tsp basil, dried
• 2 tsp thyme, dried

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the sun-dried tomatoes and almonds as finely as possible in a food processor. The almonds should then have the consistency of almond meal. Finely grind the garlic flakes, peppercorns, and sea salt in a mortar or coffee grinder. Add half of the herbs and continue grinding. Mix the spice mix with the almonds, tomatoes, and the remaining herbs. The dried pesto will keep in the refrigerator for several weeks. This pesto tastes great sprinkled directly on pasta or briefly sautéed in olive oil. Tip: Stir it into feta cheese, cream cheese, crème fraîche, or sour cream for a quick dip.