Sun-dried tomato pesto
Sun-dried tomatoes are blended with fresh herbs, nuts or seeds, garlic, balsamic vinegar and olive oil. Fabulous with pasta, on pizza and as a spread or dip.
120g (4 oz) sun-dried tomatoes or 150g sun-dried tomatoes if packed in oil
1 tbsp tomato purée - optional
2 tbsp. chopped fresh basil
2 tbsp. chopped fresh parsley
1 tbsp./2 cloves garlic, chopped or crushed
¼ cup/30g (1 oz) pine nuts or sunflower seeds
2 tbsp. balsamic vinegar
100-120ml (4 fl. oz) olive oil
Sea salt or Himalayan salt to taste
Pinch of cayenne pepper
15g chopped almonds - optional
Place sun-dried tomatoes in a bowl and cover with warm water for 5-10 minutes, or until tender, drain. (Skip this step if your tomatoes are packed in oil.)
In a food processor combine tomatoes, basil, parsley, garlic and pine nuts or sunflower seeds, balsamic vinegar and half the olive oil and process until well blended. Add more olive oil and process until desired consistency is reached. Season with salt and cayenne pepper to taste.
For a more crunchy consistency add at the end 15-10g chopped almond and pulse to combine.