Tuscan Almond Pesto

Well, no entertaining Christmas occasion is complete without the obligatory plate of dip and crackers/chips…and this will knock your guests socks off, if they are wearing them. I am gifting you this early. I had been saving it for the N.E.W. book that is on it’s way next year sometime. (Acronym for Never Ever Winished…think hoity toity speech impediment!) In the meantime, keep my spirits up by visiting me on Facebook, Pinterest, Instagram, Twitter or just go buy something! Then I shall be renewed, invigorated and all of this will take on new meaning...

Happy Party Season!

Tuscan Almond Pesto

Need

  •   65 g semi sundried tomatoes
  •   4 cloves of garlic
  •   75 g kalamata olives pitted
  •   60 g whole almonds
  •   2 - 3 sprigs of rosemary, foliage only
  •   A few dried chilli flakes to taste
  •   2 tsp sugar
  •   15 g balsamic vinegar
  •   80 g EVOO
  •   1 anchovy fillet (optional)

Do

  1. Place all ingredients into Thermo bowl and with lid set to closed position, press Turbo button 3-4 times until chunky texture is achieved.

More

Serve with an array of crackers or chips or crispbreads, or add oil and lemon juice for an amazing salad dressing or toss through hot cooked pasta for a quick and easy dinner…and don’t say I never give you anything!