Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 g tomato (s), dried
- 1 can cashew nuts
- 6 basil leaves
- 1 clove garlic
- 1 cup olive oil
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a strong mixer / chopper (a hand blender is often overwhelmed). Chop everything up well. Pour into screw-top jars and cover with a layer of olive oil.
- The pesto will keep in the refrigerator for about 3 months (always cover well with olive oil and make sure that the edge of the glasses stays clean). Even if with us it`s usually all before then.
- Danger:
- The pesto is very salty !! If you don`t like that much salt, you should use unsalted cashew nuts. If it is too dry, simply add a little more oil until the desired consistency is achieved.
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