Summary

Ingredients

• 1 glass tomato (s), dried in oil, approx. 80 g drained weight
• 3 cloves garlic
• 1 handful cashew nuts
• 1 handful basil
• oil

Print Recipe Pin Recipe

Instructions

1. Puree the sun-dried tomatoes with the oil from the jar, garlic, basil and cashews in the food processor until it is a cream. Pour into small glasses and, if necessary, add a little oil to cover it.
2. As a pesto, add spoonfuls to hot noodles.