Quick, easy and delicious red pesto.
Suitable for vegetarians who eat cheese.
- 1 small jar of sun-dried tomatoes in oil
- 2-3 dl of parmesan or Västerbotten cheese
- 2-6 cloves of garlic (more tastes better, fewer makes you taste better)
- roasted pine nuts or sunflower seeds
- salt and pepper
- Grate the cheese and chop up the garlic.
- Put all the ingredients in a small blender and add oil, salt and pepper according to taste (use the oil from the sun-dried tomatoes; skip the salt if using salted pine nuts/sunflower seeds).
- Blend.
- Serve with pasta.
Protip: Cover any leftover pesto in oil, and it'll last longer in the fridge.