370gm jar of marinated Lepanto sun dried tomatoes
4 garlic cloves
50 g Lepanto capers
50 g of toasted pinenuts
1 tbsp of chopped fresh parsley
juice of one lemon
Drain the tomatoes but keep the oil. Place all the ingredients in a blender, apart from lemon juice, and blend until you obtain a smooth paste. If it is too dry use a little extra oil from the marinated tomatoes. Add lemon juice to taste. Ideally served on an antipasto platter, as a pasta topping (add Lepanto extra virgin olive oil to thin it down) or just as a spread on crostini or wafers.
Recipe provided by Laurent Loudeac (Food Show 2009).