August 15, 2020

Spicy Sun-Dried Tomato Pesto

Yield 1 & 1/2 cups pesto

3 oz sun-dried tomatoes

1 c. fresh herbs (parsley, dill, basil), large stems removed

1/2 c. + 2 tablespoons extra virgin olive oil

1/2 cup roasted almonds in their skins

3 cloves garlic

1/2 - 3/4 tsp. Himalayan pink salt

1/4 teaspoon sugar

1 teaspoon lemon juice

1 mini jalapeno pepper, cleaned, seeds removed

To soften sun-dried tomatoes, soak then in 2 cups of simmering water for 3-4 minutes. Drain and dry beween paper towels. 

In a medium skillet over medium heat, toast the almonds until golden brown and fragrant, about 5-10 minutes, stirring the nuts occasionally. Place on a clean kitchen towel, cover, and let steam for 1 minute. Using the towel, gently rub the nuts to release their skins.

In a food processor, combine sun-dried tomatoes in oil, herbs, nuts, garlic, and salt. Process until small bits resembles. Add salt, sugar, lemon juice and jalapeno pepper.

While food processor is running, slowly add olive oil until emulsified (for a thinner consistency, add additional oil.)

Transfer to an airtight container and store in the refrigerator for up to one week. Serve on toasts or with crackers

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