Sun Dried Tomato & Avocado Pesto
Ingredients
- 1 jar dried tomatoes in oil
- 1 avocado
- 2 cloces of garlic
- Small handful capers
- 1 lemon
- 1/2 tsp. Dried oregano
- 1/2 tsp. Dried rosemary
- Optional: olive oil to refrigerate
Directions
-
Drain and wash the dried tomatoes
-
Add them to a food processor along with the avocado, 2 cloves of garlic, capers, juice of 1 lemon, oregano and rosemary
-
Blend until everything is smooth
-
Add salt if needed
-
You can easily refrigerate the pesto in a container for some days. It even lasts up to 4 weeks and more when you add a good amount of olive oil on top of it