INGREDIENTS

300 grams Panela cheese

1/2 cup of fresh basil 

1/2 cup olive oil

3 tablespoon of fresh parsley

2 tablespoon of walnut

1 tablespoon of piñón

2 tablespoon of almond

3 tablespoon of peanut

1/2 cup of dehydrated tomato in oil

PREPARATION

1. Wash, rinse and dry basil and parsley leaves. Once dry, mince. Set aside.

2. Mince nuts (walnut, piñón, almond and peanut) with a knife, without them being pulverized. Mix and set aside.

3. Mince dehydrated tomatoes. Set aside.

4. In a bowl, preferably glass, place minced leaves and nuts. Mix with olive oil. Set aside.

5. Chop Panela cheese in 2x2 cm cubes.

6. Add the dehydrated tomato to the nuts mixture and mix. Add the Panela Cheese and mix until coated with pesto.

7. Refrigerate the Panela cheese in the pesto for at least 1 hour. When it is going to serve, remove it with time from refrigeration to reach room temperature.

TIP: The longer you let the Panela Cheese marinate, the pesto flavor will intensify. It is recommended to leave it 2 hours at most.