Ingredients
1 jar sundried tomatoes (both tomatoes and oil 285 g, there of tomatoes 145 g)
1/4 cup water
1/4 cup pumpkin seeds, from Rapunzel
30 g fresh basil
2-3 garlic cloves
1/2 tsp chilli flakes, from Kryddhusid
salt and black pepper
Method
Peel the garlic and cut coarsely. Add everything to a food processor or a blender and blend into the consistency you prefer. Some like it chunky, others smooth. My preference is somewhere in between.
Scoop the pesto into a glass jar and it keeps well in the fridge. It’s nice as a bread spread, pizza topping or to add some flavour to boiled rice.
HERE is how you can use it with pasta.
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