Almond, Basil & Tomato Pesto |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta. Ingredients:
3 1/2 ounces sun-dried tomatoes |
2 ounces whole almonds, toasted |
1 ounce basil, stems removed |
1 ounce flat leaf parsley, stems removed |
4 tablespoons parmesan cheese, grated |
1 garlic clove |
salt and pepper |
extra virgin olive oil |
Directions:
1. Put the tomatoes in a food processor and blend. Add the remaining ingredients except the oil.
2. Add some seasoning and start to purée. while it's whizzing, pour in enough olive oil to make a dipping consistency.
3. This is best made with a bit of texture to it, so don't grind the nuts too finely. Taste for salt.
4. Serve with red and white endive leaves and grissini breadsticks, or you can use any crudités you like.
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