Summary

Ingredients

• 20 g cherry tomato (s), dried, pickled in oil
• 10 half walnuts
• 5 stalks basil
• 3 tablespoon Parmesan or Grana Padano, freshly grated
• 0.25 teaspoon ¼ garlic, dried, chopped
• 0.25 teaspoon ¼ onion powder
• Seasoned Salt
• Pepper, more colorful from the mill
• Walnut oil

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Instructions

1. Pluck the leaves from the basil and drain the tomatoes.
2. Roughly chop walnuts, tomatoes and basil. Put the cheese and spices in a container and puree with a hand blender.
3. Pour into small glasses and cover with a mixture of tomato and walnut oil.
4. Keeps well in the fridge and goes well with pasta or as a salad topping.