150g dried tomatoes from a jar, cut into pieces
15 g fresh basil
2 cloves of garlic
50 g parmesan cheese (coarsely grated)
40 gr pine nuts
A good splash of olive oil (extra virgin)
Lightly toast the pine nuts in a pan. Add the dried tomatoes, basil, garlic, cheese and pine nuts to a food processor. Add a little olive oil to make the ingredients run more smoothly. Grind everything fine. Gradually add some extra olive oil until the pesto is nice and smooth. Delicious in pasta, with meat and fish or on bread. Keeps well covered in the fridge for a week.
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Source: Leukerecepten by leukerecepten-nl.
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