Sun-Dried Tomato, Kale and Almond Pesto
Cook our recipe of Sun-Dried Tomato, Kale and Almond Pesto and eat well with our organic cheeses.
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Cooking tools:
- Food processor
- Citrus press
- Grater
- Mason jar
- Pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 250 ml (1 cup) sun-dried tomatoes in oil, chopped
- 125 ml (½ cup) sun-dried tomato oil (from the sun-dried tomato jar)
- 125 ml (½ cup) kale leaves, chopped
- 125 ml (½ cup) almonds, sliced
- 75 ml (? cup) basil leaves, chopped
- 2 garlic cloves, chopped
- 50 g Biobio Parmegiano Reggiano, freshly grated (equivalent to 125 ml or ½ cup)
- 15 ml (1 tbsp.) lemon juice, freshly squeezed
- 60 ml (¼ cup) olive oil
- Salt
- pepper
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