A great topping for appetizers, raw vegetables dishes, bread and more!
This recipe comes from Amy O'Brien who writes: "Thanks so much for your wonderful ministry and raw movement! The Hallelujah Diet has cured my rheumatoid arthritis. This is a recipe my darling husband developed. Give it a try. I am sure you will love it as much as we do."
6 ounces sun-dried tomato bits/pieces (unsalted)
8 ounces raw pine nuts (whole or slightly chopped)
1 cup extra-virgin olive oil (cold-pressed)
Several large cloves of garlic (peeled) and chopped fine
1 teaspoon dried basil
Celtic Sea Salt to taste
In a blender, add chopped garlic, half of the sun-dried tomatoes and half of the oil and blend until mixed but still slightly chunky. Remove mixture into a bowl. Then blend till smooth the remaining tomatoes and oil. Add to chunky blend in bowl and mix with spoon. Stir in pine nuts, basil and Celtic Sea salt. Serve with crackers, celery stalks, garlic bread, or whatever trips your trigger. ENJOY! (Keeps well in the fridge for at least a week.)