Summary

Ingredients

• 50 g tomato (s), dried
• 60 g sunflower seeds
• 0.5 teaspoon ½ salt
• 60 ml oil
• 1 teaspoon oregano
• 1 teaspoon chilli, dried
• 1 teaspoon basil, dried
• 400 g spahetti

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Instructions

1. Soak the sun-dried tomatoes in lukewarm water, leave to soak for about 15 minutes. Then pour off. Roast the sunflower seeds in a pan without fat, then let them cool. Puree all ingredients, except spaghetti, in a blender or with a blender until smooth.
2. In the meantime, cook the spaghetti al dente. Shortly before the end of the cooking time, remove 120 ml from the cooking water, add to the pesto and mix again briefly. Drain the pasta and serve immediately with the sauce.