Summary

Ingredients

• 250 g tomato (s), dried, pickled in oil
• 50 g oreano, (only the leaves)
• 4 tablespoon tomato paste
• 250 ml olive oil
• 3 cloves garlic
• sea-salt
• Black pepper from the mill

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Instructions

1. Chop the tomato fillets, oregano and garlic. Put the ingredients in the blender along with the tomato paste and olive oil and puree everything into a paste. Season to taste with salt and pepper. Put the pesto in small glasses and pour a mirror of olive oil on top. Keep the glasses in the refrigerator.