- 125 gr sundried tomatoes from a jar
- 2 cloves of garlic
- 30 gr pine nuts
- 30 gr Parmasan cheese (optional)
- olive oil
- salt and pepper
Roast the pine nuts in a frying pan. Do not use oil in the pan, just roast them dry. Mix the tomatoes, garlic, pine nuts and cheese in a food processor. Add some olive oil until the pesto has the thickness you desire. It is a very nice touch to use the oil from the jar of sundried tomatoes for extra flavour. I love that and I use the oil from the tomatoes all the time when I cook with them. Add salt and pepper to taste.
I used the biggest part in an oven dish, but the leftover I used to make marcarpone and pesto toasties. The pesto was gone in 2 days. If you want to store it up to a week, put the pesto in a small jar and use enough olive oil to cover the pesto.