059 Tomato pesto

Ingredients:

• 100 g dried tomatoes (not in glas)
• 1,5 tablespoons olive oil
• 50 g pine nuts
• 50 g parmesan cheese
• 5 garlic gloves
• 140 ml olive oil
• salt
• pepper
• olive oil

Put the dried tomatoes in boiling water and cook them soft within two minutes. Add 1,5 tablespoons of olive oil, then drain and squeeze well. Brown pine nuts in a pan without oil or butter. Puree tomatoes, garlic and pine nuts. Grate parmesan and mix it with the rest. Add olive oil and season with salt and pepper. Fill into glasses and cover the top with oil. Keeps well in fridge for 3-4 weeks.