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Ingredients
- Cashew 1 cup
- Sun-dried tomatoes 3/4 jars
- Brunost or cheddar 100 g
- Garlic 2-3 zuchbiks
- Dry chili pepper 1-2 pcs. (with seeds)
- Olive oil for storage
- Main Ingredients Tomato, Cheese
- Serving 1 serving
Inventory:
blender, board, spoon
Cooking:
Step 1: prepare the ingredients.
I must say right away that the taste of the sauce will depend on the choice of cheese. It is ideal to use a sweetish belly, in extreme cases, it can be replaced with cheddar. But I also met options with parmesan.
Nuts must be peeled and fried.
Step 2: mix with a blender.
Add peanuts, chili peppers, peeled garlic cloves, slices of cheese and sun-dried tomatoes in a blender. If the paste is dry and does not beat well, add a drop of olive oil.
Also, add the oil to the jar on top of the pesto to keep the sauce better.
Step 3: serve the dried tomato pesto.
Keep jars of pesto in the refrigerator, serve with pasta and fish dishes. Also use for making sandwiches.
Enjoy your meal!
