Summary

Ingredients

• 100 g almond (s), whole or chopped
• 100 g sunflower seeds, whole or chopped
• 20 g tomato (s), dried, rouhly chopped
• 2 red peppers, pitted and roughly chopped
• 50 g herbs, TK 8 herb mixture
• 20 tablespoon olive oil
• Sea salt, from the mill

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Instructions

1. Put all ingredients in a food processor and puree them finely. Season again with salt and possibly some oil, depending on the consistency you want.
2. Fill into small glasses (for me there were 2 glasses) and store in the refrigerator. Lasts for several months.
3. In addition to the known possible uses, you can also:
4. - Brush bread with pesto, place tomato slices on top and egg slices on top, which are sprinkled with spring onions after seasoning.
5. - First brush the roulades with mustard, then with the pesto - a wafer-thin layer of blue cheese on top of the pesto, roll up and stick.
6. - Previously seasoned schnitzel, turned in flour and beaten egg, breaded with a mixed breading of pesto and corn flakes crumbs and baked.
7. - For a potato casserole, marinate the jacket potatoes in the pesto diluted with oil for 1 hour before they come into the casserole dish - then finish the casserole as usual and add the oil-pesto mixture to the casserole dish.