Try out this mouthwatering variation of pesto! Use it on its own as a pasta sauce, dip crackers in it or mix it with butter to form a compound butter.
Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes
- ½ cup almonds
- ⅓ cup raisins
- ¼-½ cup extra virgin olive oil
- 2 cup basil
- 2 cloves garlic
- black pepper
- Re-hydrate your raisins by adding them to a tablespoon of hot water. Let the raisins sit for 5 minutes then drain off any excess water.
- Add re-hydrated raisins, sun-dried tomatoes and garlic cloves to a food processor. Blend for about 30 seconds. Add in almonds blend for 30 seconds. When the nuts are chopped into small pieces add the extra virgin olive oil and basil. Blend until the basil is incorporated. Taste and add salt and pepper to your taste. Blend to incorporate. Transfer into a glass jar and use as desired!