- 2 cups semidried tomatoes
- 1 cup freshly grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh basil leaves
- 1/4 cup parsley leaf
- 3 garlic cloves
- salt to taste
- 1/4 cup of pine nuts
Soak the tomatoes in slightly warm water for around 10 minutes.
Break the parmesan into smaller chunks.
drain of the tomatoes and squeeze out any of the remaining liquid.
In a blender combine together the tomatoes, pine nuts, basil, garlic, parmesan and parsley.
blend on a pulse until all ingredients are combined.
Add a glug of oil and blend again, repeat this process until the pesto emulsifies but is still coarse.
Finish off the pesto with a pinch of salt to taste.
This pesto is a perfect combination with pasta, or oven baked gnocchi.