Description
Savory roasted red pepper and cashew spread perfect for a Gluten Free Dessert Board.
Ingredients
Scale
100 g sun-dried tomatoes
70 g cashews
1 tablespoon pine nuts
100 g pimientos del piquillo (or roasted red pepper)
½ garlic clove
20 g extra virgin olive oil
2 teaspoons sweet paprika
⅛ teaspoon black pepper
Salt to taste
Instructions
1. Soak the tomatoes in warm water for 30 minutes.
2. Drain the water and add the tomatoes into a blender.
3. Add the rest of the ingredients into the blender.
4. Blend all the ingredients until you reach a smooth consistency.
Notes
Use smoked paprika for a spicier flavor.
Serve with certified gluten free crackers.
Store in an airtight container in the refrigerator for up to 3 days.