1 small jar (approx. 250g) sun-dried tomatoes in oil, drained and chopped
125g pine nuts
150ml olive oil
juice of 1/2 lemon
1 garlic clove
freshly ground black pepper
leaves from a small bunch parsley
Place all the ingredients in a blender or food processor and blend until fairly smooth
Serve them with crudites or as topping for rice cakes or crackers...i would go with oatcakes too.
Can keep it in an airtight container in the fridge up to 4-5 days.
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