Summary

Ingredients

• 1 glass tomato (s), dried in oil, 340ml
• 25 g hazelnuts, better pine nuts
• 25 g almond (s)
• 75 g Parmesan or Emilrano
• Chilli powder or hot peppers
• olive oil
• parsley
• salt

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Instructions

1. Drain the tomatoes and collect the oil. Fill up the oil with extra virgin olive oil to 200 ml.
2. Puree the tomatoes in a blender with the nuts and almonds, slowly adding the oil. Finally stir in the grated hard cheese and the very finely chopped parsley (it should only set a few green dots in the red). Season with salt, the very finely chopped peperoncini or the chili powder.
3. Keeps in the refrigerator for a few weeks.