Tomato. Parmesan. Parsley.

Monday | 10.03.2016

INGREDIENTS

  • 50 g dried tomatoes in oil
  • 1 handful grated Parmesan
  • 1 handful fresh parsley
  • 2 anchovy filets
  • 20 ml olive oil
  • 2 tbsp. sour cream
  • black pepper

INSTRUCTIONS

Drain the tomatoes and add them to a bowl with grated Parmesan, the coarsely chopped parsely, the anchovies and the olive oil. Blend until creamy. Add the sour cream and season to taste with pepper.

Tip: Can be prepared the night before. Best served with a slice of bread.

YOU’LL NEED ON TOP
  • Hand-held Blender