Prep Time:
30 minutes (for soaking)
Cooking Time:
>5 minutes to blend
Ingredients
12 sundried tomatoes
3/4 cup extra virgin olive oil
1/3 cup almonds
1 tbls fresh rosemary
1/2 tsp smoky paprika
2 garlic cloves
1 packed cup kale
1 1/2 tbls white balsamic vinegar
Directions
Soak the tomatoes in the olive oil for about 30 minutes.
Combine all ingredients (including the soaked tomatoes and oil) in a blender or food processor. Blend until combined and chunky, but stop before the pesto is smooth. Leaving some texture in the pesto gives it more depth.
Use immediately or store in the fridge for up to one week.