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.
