`110ozjar of sun-dried tomatoes, packed in oil(using entire jar, including oil)
1/2cupalmonds
3clovesgarlic, peeled
1tspbalsamic vinegar (can use red wine vinegar if needed, but will change the flavor)
1tspsugar
1/4tspsalt
Instructions
Heat a sauce pan over medium-high heat. Once hot, toss in the almonds and toast until roasted, about 3-4 minutes. This step is important for developing their earthy flavor.
Toss all of the ingredients in a food processor and blend until a chunky pesto forms. Note that you are using the entire jar of sun-dried tomatoes, including the oil. Enjoy!
Notes
Tips:
You can keep this pesto in an air tight container in the refrigerator for up to 4-5 days.