Sun Dried Tomato Pesto

Sun Dried Tomato Pesto

Sun-dried tomatoes, garlic, fresh or dried
ginger, olive oil, voted pine nuts, cashew nuts,
apple cider vinegar (2tsp, basil, Himalayan salt *.

Do this:
1) Put a 250gr. Dried tomatoes in boiling water, pull out the
pan directly on the cool place and let it stand for about a15min.
Meanwhile peel Man 4 cloves garlic, people vote about
200gr (together), in the analogy, you decide
character and taste, for example. pine seeds, the (any kind!)
dominate over other nuts (also wall nuts!)

2) Squeeze together the tomatoes and turn into food blender all

Olive oil (about 30dl) must be cold pressed: basil: 2tsp of
when dried or fresh 150gr.
NOTE! It is entirely a personal assessment of how much garlic
et al to be in!
Good Luck!

“The Tao of “Green Gourmet”
By Konstantin Schönros