Homemade pesto adds so much flavour to your pasta and turns simple noodles into something special. This recipe is perfect, if you want to invite friends over for dinner but don’t feel like spending a lot of time in the kitchen. If you like your pasta all’ arrabbiata add some ground red chilis to the pesto. Most of the time tomatoes in oil already taste pretty salty, so there is no need to add any extra. You can store the pesto in the fridge for a couple of days. Got any leftover pasta? Add some vegetables like peppers or zucchini for an amazing pasta salad the next day! Lunch is sorted.

Ingredients

1 glass dried tomatoes in oil (320ml)

25g pine nuts

70g parmesan cheese

pepper

1 garlic clove (optional)

Method

Place all the ingredients in a blender. Mix until everything is combined, but the mixture is still a little chunky. Serve with noodles or as a spread or dip. If you cannot find dried tomatoes that come in oil already, you can use 150-200g dried tomatoes and add roughly 150ml olive oil. Enjoy!

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