Tomato Pesto
Ingredients
- 5 Italian plum tomatoes
- 2 garlic cloves
- 1 teaspoon Celtic Sea Salt
- 2/3 cup of toasted almonds
- 4 large red peppers, drained
- 1/8 teaspoon red pepper
- 1 cup of extra-virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon oregano
- ½ teaspoon basil
Instructions
- Cut the tomatoes in chunks and drain. Mix the garlic and salt in a food processor, or finely chop the garlic by hand and add it to a blender along with the salt. If using a food processor, add the almonds and grind finely. Blend in the peppers using several on/off turns. Add the tomatoes and black pepper and mix until smooth. With the machine running, add the oil in a thin stream. Blend in the vinegar. Transfer to a bowl, cover and refrigerate for several hours. Serve at room temperature.
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