Tomato, Rosemary & Almond Pesto

This recipe is an adaptation of a pasta dish recommended by our friend Joe. It’s extremely easy to make and incredibly delicious.

Ingredients:

(makes 2-3 servings)

• 2-3 sprigs of rosemary

• 6 sundried tomatoes (We use those that come preserved in oil. If you use fully dried tomatoes, adjust the amount of olive oil)

• 30g whole almonds

• 3 cherry tomatoes

• 1 clove of garlic

• 4 tbsp olive oil

• ±10g of parmesan

• Salt & pepper, to taste

Special Equipment Needed:

• Optional: Blender or food processor

Instructions:

1. Remove the stem of the rosemary.

2. Chop all of the ingredients very finely and combine with the olive oil in a bowl.
   Note: Add salt to the garlic while chopping for finer cut garlic with a less sharp taste.

3. Taste and adjust for seasoning, as well as texture.

4. Combine with your favorite pasta along with some of its starchy cooking water; Or: enjoy the pesto as a dip.

As an alternative to chopping everything by hand, add all of the ingredients to a blender or food processor and pulse until you reach the desired consistency. We really enjoy this pesto quite coarse and chunky, so don’t blend it for too long.

Enjoy!

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