Roasted peanuts with pesto

1. Rinse one by one the anchovy fillets under cold water to remove salt.

2. In a mixer bowl, blend the basil, anchovies, garlic cloves, olive oil and a handful of roasted peanuts, until a smooth texture. Set aside.

3. Take a small crackers, top it with a slice of sun-dried tomatoes and cover another small crackers. Arrange your crackers on a plate and cover lightly with the peanut pesto sauce.

4. Garnish with chopped peanuts.

Photo credit: Sucré Salé