Sun-dried tomato pesto

Sun-dried tomato pesto

Ingredients

serves 4
  • •75g sun-dried tomatoes
  • •25g basil
  • •15g almonds, pine nuts, cashews or sunflower seeds
  • •1 garlic clove
  • •15g nutritional yeast
  • •2 tsp lemon juice
  • •¼ tsp sea salt
  • •Ground black pepper, to taste
  • •2 tbsp extra virgin olive oil
  • •2–3 tbsp water

Directions

Cooking mode
  1. 1. In a food processor, add the tomatoes, basil, pine nuts, garlic, nutritional yeast, lemon juice, salt and ground black pepper. Process until smooth, scraping down the sides as needed.
  2. 2. Add the olive oil and process until combined. Add water, 1 tbsp at a time, until the pesto reaches the desired consistency.
  3. 3. Serve with pasta or gnocchi, and your favourite veggies. Store refrigerated for up to 5 days, or freeze small portions in ice cube trays for up to 3 months.
Baker Beanie Author

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