Photos by Ana Gambuto
1 cup of rehydrated sun-dried tomatoes*
4 tablespoons fennel seeds
1/4 cup olive oil
4 cloves garlic
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Sea salt to taste
1 handful of fresh parsley
Water to blend
In a small food processor or blender, combine all ingredients. Blend until forms a “pepperoni” style paste. May need more water or olive oil to blend until you get the consistency you like!
*Place sun-dried tomatoes in water. Let sit for 3 hour to overnight until plump!
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