I could eat this pesto every day! I used jarred sundried tomatoes packed in oil because I had some that needed to be used up, but you could re-hydrate the dry ones with some boiling water and use those. I stirred it into pasta, but it would be amazing spread on toast and topped with avocado!
I used only about 6 leaves at first, but added more once it was blended because it wasn't enough.
I served it on pasta with tomatoes, nutritional yeast and more olive oil. The next day I added beans, wilted greens and cooked broccoli.
Sundried Tomato Pesto with Olives (Vegan)Makes about 4 tablespoons
2 tablespoons chopped sun-dried tomatoes
6 Kalamata olives
1 clove of garlic
1/2 cup loosely packed basil
1 tablespoon nutritional yeast
1 tablespoon pine nuts
1 tablespoon olive oil
1/4 teaspoon pink salt
1/2 teaspoon black pepper
Place all ingredients in a food processor and give it a buzz until the mixture looks like the image above. That's it. You're done.