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Sun-Dried Tomato Pesto |
Sun-Dried Tomato Pesto
Ingredients
-1 cup toasted walnuts (other nuts can be used)
-2 cups sun-dried tomatoes (in oil or dry)
-2 garlic cloves
-Extra virgin olive oil, as needed
-1 cup full fat coconut milk, canned
-1 heaping cup fresh parsley or basil, unchopped (or mixed 1/2 & 1/2)
-1 cup toasted walnuts (other nuts can be used)
-2 cups sun-dried tomatoes (in oil or dry)
-2 garlic cloves
-Extra virgin olive oil, as needed
-1 cup full fat coconut milk, canned
-1 heaping cup fresh parsley or basil, unchopped (or mixed 1/2 & 1/2)
-1 Tablespoon Nutritional Yeast
-1 teaspoon salt
-Freshly Ground Black Pepper, to taste
-1 to 2 Tablespoons vegan Parmesan, to taste
Directions
-1 teaspoon salt
-Freshly Ground Black Pepper, to taste
-1 to 2 Tablespoons vegan Parmesan, to taste
Directions
In a food processor or blender fitted with a steel blade, add in your nuts and process to a smooth or finely coarse texture.
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Pesto Ingredients in Blender |
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Pesto in Blender |
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Pesto in Blender |
*TIP*
If freezing for later use: Be sure to top, the top of the pesto in the container with extra oil when storing. This ensures no browning and easy thawing/mixing later on when thawing.
-Amy
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