3/4 cup Oil-Packed Sundried Tomatoes, Drained
1/4 cup Extra Virgin Olive Oil,Plus More For Drizzling
1 clove Garlic, Peeled
1/2 cup Blanched Almonds, Sliced
1/2 cup Fresh Basil,Chopped
1/2 cup Parsley, Chopped
Drain the sun-dried tomatoes and put them in the blender with the olive oil, garlic, almonds, and both the basil and parsley. Blend on high until the ingredients have combined into a chunky sauce, about 1 minute.
Like this recipe? Why not try one of these as well?
Salty-Sweet Edamame
Bagna Cauda
Italian Fontina Fonduta
Want to night out with great cuisine and a chance to learn a little about wine?
Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?
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