Tomatenpesto

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Snipper 1 sjalot en 2 tenen knoflook.
Meet ± 1 dl extra virgine olijfolie af.
Verwarm hier 1 eetlepel van en fruit de sjalot en de knoflook hierin op
halfhoog vuur ± 2 minuten.
Voeg 2 eetlepels tomatenpuree toe en bak die 2 minuten mee.
Pureer het afgekoelde mengsel samen met 30 gr basilicumblaadjes, 5 gedroogde
tomaten op olie, 50 gr blanke amandelen en 50 gr verbrokkelde Parmezaanse kaas
in een keukenmachine of wrijf alles fijn in een vijzel.
Schenk er in een dun straaltje de rest van de olie bij en pureer het tot een
gladde massa.
Breng op smaak met peper en zout.