Tomato Lime Pesto

Directions

1. 1
   (The recipe specifies to use tomatoes preserved with salt, not sulfites, if possible.
2. 2
   Their red color isn't as bright, but the flavor is way superior.
3. 3
   Just be judicious on the addition of salt when ready for that step).
4. 4
   In a small heatproof bowl, cover the sun-dried tomatoes with boiling water and set aside to soften for 10 to 15 minutes.
5. 5
   Meanwhile, toast the almonds in a single layer on an unoiled baking tray at 350 degrees F for 8 to 10 minutes, until fragrant and golden brown.
6. 6
   Cool for a few minutes, then coarsely chop them.
7. 7
   When the sun-dried tomatoes are soft, drain them well.
8. 8
   Place all of the ingredients in a food processor and pulse until you have a fairly smooth paste.
9. 9
   Add additional lime juice and/or salt to taste.
10. 10
    Stored in an airtight container and refrigerated, this pesto will keep for 3 to 4 days.