"Meaty" Veggie Pesto

Ingredients for 1 servings:

• 80 g dried tomatoes preserved in oil
• 20 basil leaves
• 2 cloves garlic
• 15 g Parmesan
• 1 handful of almond flakes
• 40 ml olive oil
• 40 ml vegetable oil, e.g. sunflower oil
• e.g. salt and pepper
• possibly chili flakes

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

for 2 glasses of 100 ml each, with dried tomatoes

Blend all ingredients in a blender until smooth. Season to taste and add more oil if desired. The specified amount is enough for about two 100 ml jars. Pour the pesto into clean jars, smooth the surface, and cover with oil. Store tightly closed in the refrigerator. We like to eat this pesto with pasta (see “Spaghetti with ‘Meaty’ Pesto and Arugula” in my recipes), with bread, or just on its own. It’s very savory and has a somewhat “meaty” flavor. It’s also a popular gift or souvenir in my family.