Behind the Recipes
Almond and Sundried Tomato Pesto by Divya Gugnani
Makes 4 servings
INGREDIENTS:
2 cloves garlic, minced
1/4 Cup fresh basil leaves
1/4 Ccup extra-virgin olive oil
2 sun dried tomatoes
Pinch red pepper flakes
1/2 Cup almonds, lightly toasted and chopped
Salt and pepper to taste
PREPARATION:
1. In a food processor, mix the garlic and basil, slowly adding 1/4 cup extra-virgin olive oil to incorporate well.
2. Stir in the sun dried tomatoes, red pepper flakes, and almonds and set aside.
3. Add salt and pepper to taste.
Serve on meats, poultry, fish or fresh bread.
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