This recipe makes about 2 large jars of paste, which will keep well for a few weeks in the fridge and a few months in the freezer. A couple of spoons of this paste jazz up any tomato-based dish, so be sure to have some available at all times.
Ingredients
200g / 2 cups sun-dried tomatoes, soaked about 2 hours in filtered water
80-85g / 1/2 cup pine nuts, soaked for an hour or more in filtered water
1 clove garlic
pinch of unrefined sugar
2 Tbsp lemon juice (juice of one small lemon)
1 1/2 tsp nutritional yeast (or a pinch of freshly ground rock salt)
1 tsp dried origanum
large pinch of cayenne pepper
60ml / 1/4 cup olive oil
Method
1. Drain the tomatoes and pine nuts, retaining the draining liquid from the tomatoes.
2. Blend together all the ingredients apart from the olive oil in a food processor.
3. With the motor running, add enough of the draining liquid to ensure the paste has the right consistency (usually a little more than half a cup / 125ml).
4. Now add the olive oil in a slow trickle.
5. Spoon the paste into sterilised jars and refrigerate or freeze. You can sterilise jars by washing them in the dishwasher or boiling them. Be sure to use jars that can withstand the heat.
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