Tomato pesto
- Preparation time 20 min.
- very easy
Preparation
Blend the dried tomatoes with the olive oil, almond flour, Parmesan cheese, garlic cloves, spices and herbs with a hand blender until a creamy consistency is achieved. If necessary, add more olive oil or a little water.
The pesto will keep for 3-4 days in the fridge; covered with olive oil for up to 2 weeks!
Quantity
Ingredients for 4 peopleIngredients
- 1 tin Dried tomatoes in olive oil
- 100 g Organic ground almonds
- 100 g Grated ripe sheep's cheese or parmesan cheese
- 1 tsp Oregano
- 1 tsp Mediterranean salt flower
- 0.5 tsp Foc spicy olive oil
- 1 piece Garlic cloves
- 2 tbsp Arbequina olive oil
