160gsundried tomatoes marinated in olive oil, drained and roughly chopped
160gblack olives, pitted and drained
80gbell peppers marinated in olive oil, drained and roughly chopped
60galmonds, roughly chopped
50gextra-virgin olive oil
15gbaby capers, (optional)
2garlic cloves, roughly chopped
1sprig rosemary, leaves only
1tablespoonbalsamic vinegar
1grind black pepper
¼cupwater
Instructions
Put all the ingredients in a food processor or blender and blend until fairly smooth but still with some texture.
Thermomix Instructions
Put all the ingredients in the Thermomix jug. Put the lid on, set to 30 seconds / sp. 6. Then scrape down the sides with a spatula and set again to 30 seconds / sp. 6.
Notes
Make sure to pulse in the blender or food processor of, if you have a blender with variable speeds, you can blend at a medium speed not high speed. This enables you to choose the texture you want rather than whizzing it all to a smooth pulp. The texture adds to the experience because it provides bursts of different flavours while you eat!
You may need to use a tamper to push the ingredients down onto the blades or stop blending a few times to scrape down the sides with a spatula to ensure even blending. (This is especially so if you choose to omit the water.)