Tomato Lime Pesto

1. 1

   (The recipe specifies to use tomatoes preserved with salt, not sulfites, if possible.

2. 2

   Their red color isn't as bright, but the flavor is way superior.

3. 3

   Just be judicious on the addition of salt when ready for that step).

4. 4

   In a small heatproof bowl, cover the sun-dried tomatoes with boiling water and set aside to soften for 10 to 15 minutes.

5. 5

   Meanwhile, toast the almonds in a single layer on an unoiled baking tray at 350 degrees F for 8 to 10 minutes, until fragrant and golden brown.

6. 6

   Cool for a few minutes, then coarsely chop them.

7. 7

   When the sun-dried tomatoes are soft, drain them well.

8. 8

   Place all of the ingredients in a food processor and pulse until you have a fairly smooth paste.

9. 9

   Add additional lime juice and/or salt to taste.

10. 10

    Stored in an airtight container and refrigerated, this pesto will keep for 3 to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.