Yield: 2 Cups
| Measure | Ingredient |
|---|---|
| 2 cups | Dried tomato halves (3 oz) |
| \N \N | ;hot water; for reconstituting |
| ⅔ cup | Whole almonds; toasted* |
| ⅓ cup | ;water |
| 1 \N | Can black olives (2-1/4 oz) sliced |
| 3 tablespoons | Olive oil |
| 1 tablespoon | Dried basil |
| 1 tablespoon | Lemon juice |
| 2 \N | Cloves garlic; chopped finely |
| \N \N | Salt to taste (optional) |
In a bowl, cover tomatoes with hot water; set aside 15 minutes. Place almonds in bowl of food processor. Using the steel blade, process pulsing on and off until coarsely chopped (you can use a blender for this also. Remove almonds and set aside.
Drain tomatoes; add to food processor with remaining ingredients except almonds and salt. Process until almost smooth, pulsing on and off.
Add almonds; pulse on and off to blend thoroughly. Season with salt.
Serve with baguette slices, crackers and raw vegetables, or use as a sandwich spread. Cover and refrigerate up to 2 weeks. Bring to room temperature before serving. This makes about 2 cups.
*To toast almonds, spread in an ungreased baking pan. Place in a 350-degree oven and bake 5-10 minutes or until lightly brown; stir once or twice. Almonds will brown slightly more being removed from oven.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...