Spread this luscious concoction on toasted Italian bread or whole-grain crackers and serve as an appetizer or as an accompaniment to pasta dishes.
Recipe information
Yield
makes about 1 cup (6 to 8 servings)
Ingredients
3/4 cup sun-dried tomatoes (not oil-cured)
1/3 cup toasted slivered or sliced almonds
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced fresh basil or 1/2 teaspoon dried basil
Salt to taste
Preparation
Step 1
If the dried tomatoes you are using aren’t moist, first soak them in hot water for about 10 minutes, then drain.
Step 2
Combine the dried tomatoes with the remaining ingredients and 1/3 cup water in a food processor. Pulse on and off until the mixture is coarsely but evenly pureed, with a texture similar to pesto. Add a few more drops of water if needed, and salt.
Step 3
Transfer the mixture to a small crock and use as a spread.
nutrition information
Step 4
Calories: 98
Step 5
Total Fat: 7g
Step 6
Protein: 3g
Step 7
Carbohydrate: 6g
Step 8
Cholesterol: 0mg
Step 9
Sodium: 7mg
