Hazelnut, sundried tomato and fresh herb spread
Makes about 2 cups
8 ounces [or less] toasted hazelnuts
2 ounces sundried tomatoes
1 bunch Italian parsley, chopped
4 tbsp fresh thyme, chopped
2 tbsp fresh oregano, chopped
2 tbsp fresh sage, chopped
4 cloves garlic, minced
1 cup extra-virgin olive oil
Salt and pepper to taste
Toast the hazelnuts in the oven at 250°F for 10 to 15 minutes, or until fragrant. Let cool. Remove loose skin from the nuts. Soak the sundried tomatoes in 1 cup of hot water for about an hour. Strain and chop the tomatoes. Reserve the soaling water.
In a food processor, combine sundried tomatoes, herbs, garlic, olive oil and half of the rserved soaking water. Pulse in food processor until blended. Then add hazelnuts and pulse until nuts are roughly ground. Serve with crackers or toasted baguette slices.
-Birgitte Andersen, PCC Instructor