Spoon onto leaves or tomato slices to serve, or place in bowl as a dip.
Ingredients
1 cup
hazelnuts (soaked 3 hours,drained, skins rubbed off if possible) 1⁄2 cup
sun-dried tomatoes (soaked; save the soaking water) 1 cup
coarsely chopped bell pepper 2 tablespoons
olive oil 2 tablespoons
lemon juice 2 tablespoons
fresh parsley 1 teaspoon
Celtic sea salt 1⁄3 cup
tomato soaking waterYields:
Instructions
Place all ingredients, except soaking water, in food processor. Blend with “S” blade until smooth, adding soaking water while blending to get the desired consistency. (Recipe♦475)