Ingredients:
- sundried tomatoes ½ cup
- walnuts 1 cup, toasted in shallow tin for 8-10 minutes at 180°C
- parmesan ½ cup, finely grated
- fresh parsley ½ cup
- garlic 2 cloves
- salt ½ teaspoon
- extra virgin olive oil or avocado oil ½ cup
METHOD:
Soak sundried tomatoes in boiling water for 10 minutes then drain. Put freshly toasted walnuts in a clean tea towel, cover and rub to remove most of the skin. Place soaked tomatoes, walnuts, parmesan, parsley, garlic, salt and a pinch of freshly ground black pepper in a pestle and mortar or blender and grind into a chunky paste. Add oil and mix or blend until well combined.
Taste and adjust seasoning if needed. Place in an airtight container and refrigerate until ready to use. This will keep well for up to two weeks.
