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Sundried Tomato & Almond Pesto with Parmesan
October 3, 2014 Katie Mitton

Sundried Tomato & Almond Pesto with Parmesan

Serve with rice crackers or fresh bread.

 

1 cup organic sundried tomatoes, chopped
1/4 cup slivered almonds, finely chopped
1 tbsp. organic basil, finely chopped
1 clove organic garlic, finely minced
1/4 cup grated parmesan cheese
2 tbsp. extra-virgin olive oil  

Combine above ingredients together.  Place into a small serving dish and serve with basil garnish.

Filed in: appetizer, gluten free, Recipes, snack, vegetarian
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