Walnut Tomato Dip

Ingredients:

• 75g sun dried tomatoes
• 1 cup cherry tomatoes
• 120 ml extra virgin olive oil
• 75g toasted walnuts
• 50g grated parmesan cheese
• 3 cloves of garlic
• Few sprigs of rosemary roughly chopped
• Salt and pepper to taste
• Red chili (pepper)i flakes to taste

Instructions:

Heat a pan and drizzle some olive oil, tip the cherry tomatoes in. Char the skin and keep it aside. Toast the walnuts, keep them aside.

In a food processor add all the ingredients apart from olive oil and rosemary. Start blitzing and start pouring the olive oil. In last 30 seconds add in the rosemary and finish the blitzing.

Drizzle some more olive oil and store it in a glass jar. Keep it in the refrigerator upto 1 week.    

Serve it with pita bread or breadsticks. You can also use it as a sandwich spread.