I’m pretty sure you could’ve taken a better picture with a potato,worst pic resolution I’ve seen in a while.
metze1337
maybe without dry bread next to dry pasta
_qqg
I make a simple sundried tomatoes pesto in a blender:
– rinse tomatoes carefully – soak in warm water with a splash of vinegar for ~ half an hour until soft, meanwhile: – peel almonds, grate cheese (parmigiano, pecorino… any hard cheese really, or a blend thereof) – blend peeled almonds to a powder (or maybe you have almond flour) – add the drained and squeezed tomatoes and a sliced clove of garlic, blend a few secs more – add the cheese and (optionally) – red pepper, or some basil – finish blending, you should have a coarse, homogenous paste by now;
(this is the best time to freeze some of all of it, either wrapped in foil or in zipper bags or in storage containers — to use, just thaw or microwave at a low setting for *a few seconds* then proceed as below) (protip: you can freeze regular basil pesto in the same way, before adding oil)
spoon the pesto in the bowl you’re going to toss the pasta in, add good olive oil to taste and enough pasta cooking water, mix and emulsify everything to a creamy consistence.
Drain pasta, toss it in mixing vigorously. No real need to add further cheese since it’s already in there but, hey.
louielou8484
Did you take a picture of a computer monitor from 1995, with a nokia?
4 Comments
I’m pretty sure you could’ve taken a better picture with a potato,worst pic resolution I’ve seen in a while.
maybe without dry bread next to dry pasta
I make a simple sundried tomatoes pesto in a blender:
– rinse tomatoes carefully
– soak in warm water with a splash of vinegar for ~ half an hour until soft, meanwhile:
– peel almonds, grate cheese (parmigiano, pecorino… any hard cheese really, or a blend thereof)
– blend peeled almonds to a powder (or maybe you have almond flour)
– add the drained and squeezed tomatoes and a sliced clove of garlic, blend a few secs more
– add the cheese and (optionally) – red pepper, or some basil
– finish blending, you should have a coarse, homogenous paste by now;
(this is the best time to freeze some of all of it, either wrapped in foil or in zipper bags or in storage containers — to use, just thaw or microwave at a low setting for *a few seconds* then proceed as below) (protip: you can freeze regular basil pesto in the same way, before adding oil)
spoon the pesto in the bowl you’re going to toss the pasta in, add good olive oil to taste and enough pasta cooking water, mix and emulsify everything to a creamy consistence.
Drain pasta, toss it in mixing vigorously. No real need to add further cheese since it’s already in there but, hey.
Did you take a picture of a computer monitor from 1995, with a nokia?