Sundried Tomato and Walnut Pesto

Today's recipe serves both as an aperitif, if we bring it to the table as a pate, and how salsa for any type of pasta.

It is made with dry tomatoes, in this case of those that are preserved in oil. We are going to add an anchovy that will add flavor, half a clove of garlic and basil. You can not miss the parmesan and walnuts although you can substitute the latter with almonds, cashews or hazelnuts.

To do it we will only need one mincer. Easier, impossible.

I leave you the link to another most original pesto recipe: Romanesco broccoli pesto

Sundried Tomato and Walnut Pesto

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Perfect as an aperitif or as a sauce for any type of pasta.

• ascen jimenez

• Kitchen: Italian company
• Recipe type: snacks
• Rations: 2

• Total time:

Ingredients

• 25 g of Parmesan cheese
• 15 g walnuts
• 70 g of dried tomatoes preserved in oil
• Some basil leaves
• 1 anchovy in oil (or in salt and desalted)
• Extra virgin olive oil
• 1 / 2 garlic clove

Preparation

1. We prepare the ingredients of our pesto.

2. With a food processor or with a mincer we crush the Parmesan and the walnuts.

3. We incorporate the rest of the ingredients and chop everything again.

4. We add the oil that we consider convenient until we obtain the pesto with the texture we want.

5. We serve with bread toast or with freshly cooked pasta.

Notes

It is kept in the refrigerator in a glass jar. Ideally, cover the surface with extra virgin olive oil, as is done in Genoese pesto.

More information - Romanesco broccoli pesto