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Sun-Dried Tomato Pistachio Spread

Good for a party or a special sandwich

Katie Carrus

Serves 15

2 cups chopped pistachios
2 tablespoons olive oil
3 cups chopped sun-dried tomatoes*
1 clove garlic, diced
1/2 cup olive oil, divided
3/4 cup balsamic vinegar 

In a large saucepan, toast the chopped pistachios in the 2 tablespoons of olive oil for 5 to 7 minutes until the nuts begin to turn golden.

In a food processor or high-powered blender, add the toasted pistachios, sun-dried tomatoes, garlic, and 1/4 cup of olive oil. Once the ingredients begin to mix, add the remaining 1/4 cup of olive oil and the balsamic vinegar. Mix until well combined. Serve with toasted bread or crackers.

*Sun-dried tomatoes are sold fresh in olive oil or dehydrated in bags. To rehydrate the tomatoes, place them in a bowl and cover with warm water. Let soak for 20 minutes or until plump. 

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