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
Perfect as an aperitif or as a sauce for any type of pasta.
More information - Romanesco broccoli pesto