Summary

Ingredients

• 25 g basil
• 50 g tomato (s), dried, soaked in oil, drained
• 40 g parmesan cheese
• 30 g macadamia nuts
• 1 clove garlic, peeled
• olive oil
• 400 g mushrooms, cleaned and sliced
• 300 g spahetti (fork spahetti)
• salt

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Instructions

1. For the pesto, puree the tomatoes, basil, macadamia nuts, Parmesan and garlic in a tall container. Add enough olive oil to make a smooth cream (you can also use the oil from the pickled tomatoes if it is of good quality).
2. Cook the pasta in salted water according to the instructions on the packet al dente and drain.
3. Heat some olive oil in a pan and fry the mushrooms in it until they have lost most of the water.
4. Mix the pesto with the pasta and finally stir in the mushrooms. Serve immediately.