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.
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