Simply divine sun dried tomato pesto made with simple ingredients. Fantastic on bread or pizza or tossed up with some pasta.
- Add your pine nuts to a frying pan and roast (no oil needed, just a dry pan) for around 5 minutes, turning them over regularly until they are lightly browned.
- Then add the roasted pine nuts to a food processor along with the sun dried tomatoes, olive oil, crushed garlic, lemon juice, nutritional yeast, fresh basil leaves, salt and pepper and process until well mixed.
- Serve right away or store in a jar in the fridge for up to 1 week.
*Roasting the pine nuts adds a lovely depth of flavor to this recipe, however, if you’re short on time you can skip this step and just use the pine nuts without roasting them first.
*Sun Dried tomatoes in oil are best for this recipe, just let most of the oil drain off before using them.
- Category: Savory, Side, Gluten-Free
- Method: Food Processor
- Cuisine: Vegan
- Serving Size: 1/4 cup
- Calories: 283
- Sugar: 0.8g
- Sodium: 404mg
- Fat: 22.7g
- Saturated Fat: 1.7g
- Carbohydrates: 15.1g
- Fiber: 3g
- Protein: 6.5g
Keywords: sun dried tomato pesto