Roasted Cherry Tomato & Cashew Nut
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 250 g cherry tomatoes, 1 punnet
- 100 g cashew nuts, raw, unsalted
- 100 ml balsamic vinegar
- 1 head garlic, small
- basil leaves (to garnish)
- olive oil, extra virgin, drizzle of
directions
- Cut the garlic in half horizontally, drizzle with oil and roast gasrlic at 250c for 10-15 minutes (only use 1 half of the garlic will be needed).
- Roast the cashews at 250C for 5-7 minutes.
- Pour the balsamic vinegar into a fry pan and add the cherry tomatoes, bring to a boil and cook until reduced to a thick syrup. (approx. 5 minutes.).
- Place the roasted cashews into the food processor and pulse 3-4 times, remove the skin of garlic and add 1 half of the roasted garlic, cherry tomatoes and balsamic vinegar, a good splash of oil and pulse 4-6 times to form a chunky dip.
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RECIPE SUBMITTED BY
Tisme
Australia