Sun-Dried Tomato Pesto
Makes 2 cups
- 1/2 cup raw almonds or other nut of your choice
- 1 cup fresh basil
- 1 (8.5-ounce) Bella San Luci Sun-Dried Tomatoes with Extra Virgin Olive Oil
- Zest of 1 small lemon
- Salt and freshly ground black pepper to taste
- Combine all ingredients in a blender or food processor and blend until almost smooth.
- Taste and adjust seasoning.
- Transfer to an airtight container and store in the refrigerator for up to 1 week.