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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!