John Myers
Contents
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Ingredients
- 100 g Skinned almonds
- 10 Sun-Dried tomatoes in oil
- 12 Green olives with paprika filling
- 1 middle Clove of garlic
- 3 Stems Fresh basil
- 1 tbsp Tomato paste
- Juice of 1/2 lime
- 50 ml Vegetable broth
- 3 tbsp Cold pressed olive oil
- 4 turns Colorful pepper from the mill
Instructions
- Roast the almonds in a hot pan without oil, turning every now and then. Drain the tomatoes and olives well. Peel and roughly chop the garlic. Wash and drain the basil, pluck the leaves a little smaller.
- Use the food processor to puree the almonds, tomatoes, olives, basil, tomato paste, lime juice, vegetable broth and olive oil (the dip does not have to be puree smooth and can still contain a few pieces of almond). Season with pepper. Let it steep for about 1-2 hours.
- I served the dip with pecorino potato wedges and a pesto chicken pan. Links to the recipes in step 4 and 5. Tip: Also tastes very simply with rustic bread and is a great addition to the barbecue evening in summer. Good Appetite :-).
- Link: Snack / side dish: Spicy Pecorino potato wedges
- Link: Mediterranean pesto chicken pan with peppers and zucchini
Nutrition
Serving: 100gCalories: 508kcalCarbohydrates: 3gProtein: 9.9gFat: 51.6g
