Summary

Ingredients

• 125 g tomato (s), dried
• 25 g tomato paste
• 15 g fresh basil
• 3 cloves garlic
• 30 g pine nuts
• 30 g cashew nuts, unsalted
• 1 dash balsamic vinegar
• 125 ml olive oil, cold pressed
• 1 pinch (s) salt
• 125 g parmesan in one piece
• water

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Instructions

1. Simmer the tomatoes with a little water and a dash of balsamic vinegar until soft (approx. 30 minutes). In the meantime, chop the pine and cashew nuts, chop the basil and grate the parmesan.
2. Puree the soft tomatoes with the garlic (pour off the water beforehand) and then mix in all the ingredients. The finished pesto e.g., in hot rinsed honey jars. Store in the refrigerator (lasts at least two weeks - with us only a few days).