How to make
The fresh tomatoes are washed, cut crosswise at the bottom and put in boiling water to boil. Then remove their skin and the hard part around the stem.
Transfer them into a blender along with the dried tomatoes, garlic cloves, black olives, almonds, grated Parmesan, olive oil and fresh basil.
Season the pesto with salt and as hot paprika as you desire and blend everything with a blender.
The pesto can be transferred into a jar and stored in the refrigerator for up to five or six days.
