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