North African Mediterranean Pesto


  • ½ c Almonds, toasted
  • 4 Garlic Cloves
  • 2 T Rosemary, minced
  • ½ tsp. Paprika
  • 10 ea. Sun-dried tomatoes packed in oil
  • 2 tsp. Balsamic
  • 2 tsp. Agave or turbinado sugar
  • 1½ c Basil leaves, lightly packed
  • Celtic or Himalayan salt, to taste
  • Olive oil, as needed
  • Black pepper, to taste


Place all ingredients except oil and basil in a food processor and pulse to combine ingredients. Add basil, pulse to combine, and add oil to pulse to desired consistency. Use as a sauce for fish or chicken or as a condiment for sandwiches and sautéed vegetables.

Chef Sunyatta Amen Calabash Tea & Tonic, Washington, D.C. from Food Fanatics Magazine®