Basil, almond and sun dried tomato pesto - Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Ang

Name: Basil, almond and sun dried tomato pesto - Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Ang
Ingredients: 75 g (1/2 cup) raw almonds; 25 g (1/4 cup) sun dried tomatoes, rehydrated for 2 hours and drained, or 45g (¼ cup) dried tomatoes in oil; 17 g (2/3 cup) fresh basil, coarsely chopped; 100 g (1/2 cup) olive oil; 10 ml (2 tsp) garlic flower preparation; 3,5 ml (3/4 tsp) dried oregano; 15 ml (1 tsp) lemon juice, freshly squeezed; 1 ml (1/4 tsp) salt

www.cuisinelangelique.com

Bold pesto perfect for pasta or adding to savory cakes and canapes; lasts 1 week in fridge or easily freezes in ice cube trays.

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Ingredients

75 g (1/2 cup) raw almonds
25 g (1/4 cup) sun dried tomatoes, rehydrated for 2 hours and drained, or 45g (¼ cup) dried tomatoes in oil
17 g (2/3 cup) fresh basil, coarsely chopped
100 g (1/2 cup) olive oil
10 ml (2 tsp) garlic flower preparation
3,5 ml (3/4 tsp) dried oregano
15 ml (1 tsp) lemon juice, freshly squeezed
1 ml (1/4 tsp) salt