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