Sun-Dried Tomato and Almond Pesto

By broots

If you can find dry-packed sun-dried tomatoes, use them in place of the oil-packed version. Rehydrate in warm water first and add 2 tbsp more oil when making the pesto. Use this pesto as a sandwich or crostini spread, toss it with pasta or spoon it over polenta.

Ingredients

• 1/2 cup (125 mL) slivered almonds
• 2 cloves garlic
• 1 cup (250 mL) drained oil-packed sun-dried tomatoes
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/3 cup (75 mL) extra-virgin olive oil

Details

Servings 1
Adapted from canadianliving.com

Preparation

Step 1

In food processor, pulse almonds with garlic until coarsely ground. Add tomatoes, salt and pepper; pulse until finely chopped.

With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)