I run. I eat. I travel.

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For sooo much paleo goodness you’ll need:

1 cup dried tomatoes

1/2 cup olive oil

3 garlic cloves

1/4 cup mixed walnuts and almonds

1 tbs gram masala

1 sprig fresh basil and thyme

pepper, salt

If the tomatoes are not packed in oil, cut them into smaller pieces and let them soak in the olive oil for at least a few hours to get them softer.

Peel garlic, and put all ingredients into a blender and store in a cool place. Go easy on the salt – the dried tomatoes can be pretty salty on their own.

If stored in the fridge, this will keep easily for a few weeks (3-4+).

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Comments on: "Paleo sun-dried tomato pesto" (1)

  1. […] dressing: 1 tbs olive oil, 1 tbs balsamic vinegar, 1tsp lemon juice, lemon zest, 2 tbs orange juice (freshly squeezed), 1tsp sun-dried tomato pesto (recipe HERE) […]

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