After making sundried tomato pesto I thought about making pesto with other dried fruits. Dates and raisins came to mind obviously but first I thought I would try it with dried apricots. For this apricot pesto I used,
1 cup chopped dried apricots
1/2 cup roasted almonds
3 large cloves of garlic
1/2 cup chopped fresh basil
1/2 cup (or more) olive oil or grape seed oil
I put the garlic through my mini food processor first. Then added the almonds and processed and then added the apricots and oil and processed again until desired consistency was reached. I folded in the chopped basil.
How did it turn out? It’s pretty amazing. I’m liking this whole concept. Next time I will probably use more garlic. The intense flavor of dried fruit is a challenge even for garlic. Of course this pesto tastes even better after sitting in the fridge for at least a few hours so the flavours can get friendly.
This pesto works over noodles including rice noodles. Delicious, filling, super clean, gluten free, dairy free.