Sun-dried tomato pesto: a quick, tasty recipe

published on 20 August, 2018 at 09:43
Ingredients:
250g dried tomatoes in oil
30g pine nuts \ walnuts or almonds
Olive oil (to taste)
15g fresh basil leaves
Hot pepper (optional)
 
Directions:
In a blender put the tomatoes, basil, pine nuts and blend. If you need more oil, add it as well. Once you have obtained the pesto, transfer it to a glass jar and add some olive oil. Now you can refrigerate for 3-4 days or freeze.
 
Video:  https://www.youtube.com/watch?v=hPh-NkMlPZk
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