Summary

Ingredients

• 100 g tomato (s), dried
• 200 g almond (s), peeled
• 2 tablespoon garlic, dried, cut (flakes)
• 1 tablespoon peppercorns
• 1 ½ tablespoon sea salt, coarse
• 5 teaspoons oregano, dried
• 5 teaspoons basil, dried
• 2 teaspoons thyme, dried

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Instructions

1. Chop the sun-dried tomatoes and almonds as finely as possible in the speed chopper. The almonds should then have the consistency of almond semolina. Finely grind the garlic flakes, peppercorns and sea salt in a mortar or coffee grinder. Add half of the herbs and continue grinding.
2. Now mix the spice mixture with the almonds, tomatoes and the remaining herbs.
3. The dry pesto can be kept in the refrigerator for several weeks.
4. This pesto tastes very good sprinkled directly on the pasta or braised briefly in olive oil. Mix in sheep`s cheese, cream cheese, crème fraîche or sour cream to make a quick dip.