Ingredients

The following ingredients have 4 Servings
  • 50 g almonds
  • 70 g sun dried tomatoes in oil
  • 1 clove garlic (Use more to taste)
  • 10 g fresh basil
  • 80 g parmesan (grated)
  • 2 tbsp extra virgin olive oil (from the tomatoes)
  • pinch black pepper

Instruction

  • If necessary take the skins off the almonds.    Pour boiling water over them and leave for three minutes.   Drain and then squeeze the almonds out of the skins.   Toast in a dry frying pan until lightly browned.
  • Put the almonds, tomatoes, garlic and basil leaves in a food processor, leaving most of the oil in the jar.
  • Add a little more oil if it is too dry.
  • Put the pesto in a container and mix in the parmesan and a little black pepper.
  • Cook the pasta and when it is ready, stir in the pesto.
  • Leftover pesto can be kept in the fridge and used over the next few days.