Sun-Dried Tomato & Pistachio Spread by Michelle

Here's a recipe for an appetizer spread that works VERY well in the summer - but seasonal spices* can be added to make this an annual treat.

2 cups chopped pistachios
2 tbsp + 1/2 cup olive oil (preferably extra-virgin)
3 cups sun-dried tomatoes (NOT oil packed)
2+ cloves garlic, basically to preference
3/4 cup balsamic vinegar
salt to taste

In a large saucepan on medium heat, toast the pistachios in the 2 tbsp of olive oil until the nuts turn golden, about 5-8 minutes.

In a food processor or good blender, add the toasted pistachios, sun-dried tomatoes, garlic, and 1/4 cup of the olive oil. Process until the ingredients begin to mix and then add the balsamic vinegar and remaining olive oil to desired consistency. Mix well until thoroughly combined.

Serve with toasted baguettes or crackers.

*Spring, add Italian parsley. Summer add a hint of citrus. Fall add the faintest hint of clove or nutmeg. Winter add mint.