HANDS-ON TIME 5 minutes
TOTAL TIME 5 minutes
MAKES 1 cup
INGREDIENTS:
- ½ cup slivered almonds
- 2 cloves garlic
- 1 cup drained oil-packed sun-dried tomatoes
- ¼ tsp each salt and pepper
- ⅓ cup extra-virgin olive oil
DIRECTIONS:
- In a food processor, pulse almonds with garlic until coarsely ground.
- Add sun-dried tomatoes, salt, and pepper; pulse until finely chopped.
- With the motor running, add oil in a thin, steady stream until smooth.
- Make-ahead: Refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.
NUTRITIONAL INFORMATION, PER 1 TBSP:
- About 75 cal, 1 g pro, 7 g total fat (1 g sat. fat), 2 g carb, 1 g fibre, 0 mg chol, 55 mg sodium, 133 mg potassium.
- % RDI: 1% calcium, 3% iron, 1% vit A, 12% vit C, 1% folate
