red pesto

Ingredients

Directions

1. 1

   Roast 50 g cashew nuts, allow to cool and chop. Drain 250 g dried soft tomatoes in oil, collecting the oil. Puree the tomatoes with cashew nuts, 50 g grated Parmesan and approx. 8 tbsp. oil. Store in a cool and dark place.

2. 2

   Shelf life: approx. 3 months