Sundried Tomato, Barberry, and Walnut Pesto
Excellent with Le Cuvier Red Bat Cuvée "The Mighty Murcielago"
1 cup sundried tomatoes
¼ cup barberries (small dried sour berries found in middle eastern markets)
¼ cup walnuts
1 ½ Tbsp. Dijon mustard
1 tsp. fresh roughly chopped rosemary
1 tsp. fresh thyme
⅛ cup grated parmesan
¼ cup olive oil
Freshly ground black pepper
Small pinch cayenne
Toast walnuts in a dry skillet. Cool.
Prepare the spread: Combine all ingredients in a food processor and process to desired consistency. Serve with fresh or toasted baguette.