1 c. chopped pistachio nuts

1 tablespoons olive oil

1 1/2 cups chopped sun-dried tomatoes*

1 clove garlic, diced

1/4 cup olive oil, divided

1/3 cup balsamic vinegar


On a low heat and in a large saucepan, toast the chopped pistachios in the Tablespoon of olive oil for 5 to 7 minutes until the nuts begin to turn golden. Stir continuously to prevent scorching of nuts.

Add the toasted pistachios, sun-dried tomatoes, garlic, and 1/8 cup of olive oil to a food processor or high-powered blender. Once the ingredients begin to mix, add the remaining 1/8 cup of olive oil and the balsamic vinegar. Mix until well combined. Serve on sandwich or as a dip for chips and vegetables.

*Sun-dried tomatoes are sold fresh in olive oil or dehydrated in bags. To rehydrate the tomatoes, place them in a bowl and cover with warm water. Let soak for 20 minutes or until plump.

 

*Original recipe from Humane Society