Basil and Dried Tomato Pesto

1. 1

   Place basil leaves, tomatos, pine nuts, roughly chopped parmesan or pecorino, garlic and 250 ml olive oil in a food processor.

2. 2

   Process until everything is very finely processed.

3. 3

   Try if it's enough garlic; if not, add more to taste.

4. 4

   Add more olive oil, until you get a very smooth paste.

5. 5

   Store in airtight glass container or jar in the fridge.

6. 6

   You can freeze it, too, but I already stored it up to three months in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.