Tomato-apricot-pesto

Name: Tomato-apricot-pesto
Cook time: 20 min
Total time: 20 min
Yield: 450
Ingredients: 150 g dried tomatoes; 150 g dried apricots; 1 Garlic clove; 4 Stem(s) Oregano; 4 TABLESPOONS Olive oil; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 450

150 g dried tomatoes
150 g dried apricots
1 Garlic clove
4 Stem(s) Oregano
4 TABLESPOONS Olive oil
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Chilli powder

Directions

1
Soak the tomatoes in 150 ml warm water for about 10 minutes. Dice the apricots. Peel and chop garlic. Wash oregano, shake dry, pluck leaves from the stalks. Soak tomatoes with liquid, apricots, garlic, oregano, except for a little to garnish, puree oil and lemon juice.
2
Season to taste with salt and chilli. Garnish with remaining oregano.