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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I think I've got to dedicate a whole online cookbook to Moosewood Restaurant-such fabulous treats! This sauce goes great with Cheddar Shortbread Hearts for a great appetizer or snacky-snack. Ingredients:
1 cup packed sun-dried tomato (dry, not oil packed) |
1 cup almonds |
1 fresh chili pepper, coarsely chopped (can seed for a milder taste) |
1 cup chopped fresh tomato |
1/4 cup fresh lime juice, more to taste |
salt |
Directions:
1. (The recipe specifies to use tomatoes preserved with salt, not sulfites, if possible. Their red color isn't as bright, but the flavor is way superior. Just be judicious on the addition of salt when ready for that step).
2. In a small heatproof bowl, cover the sun-dried tomatoes with boiling water and set aside to soften for 10 to 15 minutes.
3. Meanwhile, toast the almonds in a single layer on an unoiled baking tray at 350 degrees F for 8 to 10 minutes, until fragrant and golden brown. Cool for a few minutes, then coarsely chop them. When the sun-dried tomatoes are soft, drain them well.
4. Place all of the ingredients in a food processor and pulse until you have a fairly smooth paste. Add additional lime juice and/or salt to taste.
5. Stored in an airtight container and refrigerated, this pesto will keep for 3 to 4 days.
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