Peel off the garlic cloves and cut into large pieces. Pluck the basil leaves from the stalks. Finely puree the dried tomatoes with the oil, garlic cloves and basil with a blender.
Mix in the freshly grated Parmesan and about 1-2 tablespoons of sesame seeds, season with salt and pepper. Fill into glasses (1 glass 250 ml and 1 small glass 50 ml). Goes with: spaghetti or toasted white bread. Shelf life: 8-10 months in the refrigerator.
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