PJ Catledge
Chef
Servings ~10 (total 1 1/2 cups)
<5 minutes
~2 hours
Step 1
In blender*, blend sun-dried tomatoes in oil, vinegar, medium shallot, basil leaves, fresh garlic clove, honey and salt by using pulse function until the tomatoes are finely chopped.
Step 2
With spoon or spatula, fold in 1 T of avocado oil at a time until all the oil is blended into the mixture. Refrigerate for 2 hours.
Step 3
Toss with your favorite greens, grains or dip a baguette.
*If you don’t have a blender, use a mixer, food processor, mortar & pestle, food mill, grater or grinder.
