SUN-DRIED TOMATO, HAZELNUT PESTO
Prep time: 10 minutes
Cook time: 3 minutes
Total time: 13 minutes
Serves: 2 small food containers
It combines the slow sun-dried process of tomatoes and the nutty flavour of hazelnuts, to create a sauce that is amazing on pasta and more.
Ingredients
100 g sun-dried tomatoes in Extra Virgin Olive Oil
25 g (1/4 cup) hazelnuts, roasted
25 g (1/3 cup) Parmigiano Reggiano, grated
6 g fresh basil leaves
about 50 ml (6 Tbsp) e.v.o. oil + more to top it off in the jar
Instructions
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