Sundried Tomato Pesto with Olives (Vegan)

I could eat this pesto every day! I used jarred sun-dried 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!

Above: I used only about 6 leaves at first, but added more once it was blended because it wasn't enough. 

Above: I served it on pasta with tomatoes, nutritional yeast and more olive oil. The next day I added beans, wilted greens and cooked broccoli. 

Sun-dried 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

1. 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.