Red Pesto
Prep time: 10 min
Ingredients
½ cup raw almonds
2 garlic cloves
½ lemon, juiced
⅓ cup fresh basil, chopped
1 cup sun-dried tomatoes in oil, drained
½ cup oil from the sun-dried tomatoes
Salt and pepper to taste
Directions
Add the almonds to a food processor until finely chopped. Put chopped almonds aside.
Chop the garlic cloves, and fresh basil and cut the the sun-dried tomatoes into slices before adding them to the food processor together with the chopped almonds, lemon juice, and oil from the sun-dried tomatoes. Mix until desired pesto consistency has been reached.
Variation tip: add black olives and/or parmesan cheese.
Enjoy the pesto with crackers, as a spread on a sandwich, or as a sauce for a delicious red pesto pasta!
*Pesto can be stored in an airtight container in the fridge for up to 5 days.