Summary

Ingredients

• 150 g tomato (s), dried, in oil
• 25 g almond (s), chopped
• 1 chilli pepper (s), red, fresh
• 25 g parmesan, rated
• 2 cloves garlic)
• salt and pepper
• sugar
• 100 g salami, thinly sliced

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Instructions

1. Drain the tomatoes and collect the oil. Roughly chop the tomatoes. Roast the almonds until golden brown without fat. Cut the pitted chilli pepper into thin rings and the salami into strips.
2. Now puree the tomatoes, the parmesan, about half of the almonds, the garlic and the oil. I use my moulinette for this, but a simple blender is also sufficient. Then fold in the rest of the almonds and the chilli strips, then season with salt, pepper and sugar.
3. The pesto tastes best with spagettini. Arrange the hot noodles with the pesto and the salami strips in the plate and serve.