Take me back to summer in Italy! This Pesto Rosso with sun-dried tomatoes tastes of warm Tuscan evenings and will fill you up with happiness. It is divine with veggie pasta, as a dip or bruschetta spread.
RECIPE FOR VEGAN TOMATO PESTO
Ingredients for 4 servings:
1/2 cup olive oil, cold pressed
8 sun dried tomatoes
5 black olives, depitted
1 clove of garlic
3 TBSP almonds or pine nuts
2 TBSP basil
optional: 2 TBSP nutritional yeast
1/2 tsp sea salt
How to make vegan tomato pesto:
Peel garlic, chop tomatoes.
Place in a blender or food processor together with the olive oil, almonds, basil, nutritional yeast and oil.
Pulse blend until only slightly chunky, or as smooth as you like.
Season with sea salt.
Store refrigerated and covered with olive oil for up to 2 weeks.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!