- ca 200g sun-dried tomatoes
- ca 20 tablespoons olive oil
- 4 cloves of garlic
- salt, pepper, chilli flakes and powder
- pinch of sugar
- some 8 basil leaves
- ca 80g pine kernels
How you do it
- put a small pot on heat and add pine kernels. Roast until slightly brown then remove from burner/oven
- put everything into a food processor. turn the machine on and let it run until the pesto is of creamy consistency. Add oil if necessary.
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