3 oz Sundried Tomatoes
3 oz Salted Pistachios (plus 1 Tbsp. for garnishing)
1 tsp. Kosher Salt
1 tsp. Spirit & Spice Garlic Pepper
1 crushed garlic clove
In a small saucepan, bring water to a boil and cook the sundried tomatoes for 3 to 4 minutes or until soft. Remove the tomatoes with a slotted spoon and keep the cooking water for use later.
Drain and rinse the sundried tomatoes, allow to dry. In a food processor, combine the cooked sundried tomatoes, the 3 Tbsp of Pistachios, the Spirits & Spice Lemon Extra Virgin Olive Oil, 1/3 cup of the cooking water, the garlic, salt, and garlic pepper. Puree until smooth. If it’s too dry, add more of the cooking water.
Serve over pasta (drizzle some of the Lemon Extra Virgin Olive Oil on the pasta first) or on toasted bread (I would use some of the Garlic & Butter Extra Virgin Olive Oil on the toasted bread).
From the kitchen of Kim Weiss, owner of Spirits & Spice
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