Summary

Ingredients

• 250 g tomato (s), dried
• 1 can cashew nuts
• 6 basil leaves
• 1 clove garlic
• 1 cup olive oil

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Instructions

1. 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.
2. 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.
3. Danger:
4. 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.