Monday, November 9, 2015

Sundried Tomato Pesto with Olives (Vegan)

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

Ingredients
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

Directions
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.






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