tomato pesto

Ingredients for 4 servings:

• 200 g dried tomatoes (not pickled, really the dry ones)
• 750 ml water
• 5 tbsp balsamic vinegar (someone else might do the trick – try it yourself)
• 1 handful of pine nuts (walnuts also work, I haven’t tried almonds yet)
• 2 cloves garlic
• 1 bunch of basil
• Olive oil, finest (!!!)
• Parmesan, Pecorino or Grana
• some oregano, dried

Instructions

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

with dried tomatoes

Boil the tomatoes in water with vinegar until soft and drain. Then puree the tomatoes with a hand blender, add the crushed garlic, pine nuts, and grated cheese. Add a little oil. Stir in fresh basil and dried oregano, to taste. Add the remaining oil to the mixture and stir until a thick sauce forms. This tomato pesto tastes great as a spread or, with more oil, as a sauce for spaghetti. It will keep for a few days in the refrigerator (preferably covered with olive oil).