Apricot Pesto

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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.

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This pesto works over noodles including rice noodles. Delicious, filling, super clean, gluten free, dairy free.

Apricot Pesto

 

 

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