Servings ~10 (total 1 1/2 cups)
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.
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.
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.