How to make
Prepare the pesto by putting the basil leaves with garlic, nuts and parmesan in a blender (it can be made without it, since it is powdered and can be added at the end). Turn it on a slow speed for a short time, if you don't want it to be finely blended, or at a higher speed - for a finer mixture.
Add olive oil and stir once more briefly. If desired, add as much salt as you like, but keep in mind the salinity of the Parmesan cheese.
The dried tomatoes are also grinded at a slow speed with the spices and 3 tbsp. of olive oil.
Boil the pasta according to the manufacturer's instructions. Strain the water and mix it with the pesto - for each serving of 3.5 oz (100 g) approximately 2 tbsp.
Serve by placing 2-3 generous spoons of grinded dried tomatoes on each portion of pasta.
Garnish with fresh basil leaves.
If you have leftover pesto, store it in the refrigerator in a tightly closed container.
Enjoy your meal!
