Friday, May 10, 2013

Vegan Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto
In the summer we like lighter meals and refreshing recipes, it makes the warm fun days of summer more enjoyable. So when it comes to pesto sauces, it really takes all those ingredients of summer and makes a fresh, flavorful, and easy recipe. This recipe takes the regular pesto and changes it with sweet luscious sun-dried tomatoes, it is perfectly balanced. With this flavorful pesto, you are sure to be a hit at any BBQ, dinner table, or even at work. Nothing is better than quick and tasty, this recipe delivers perfectly as a last minute addition to any menu as well. Serve on pasta, use as a dip and/or spread, or even grill vegan meats/tofu that have been soaking in it or serve on top. There are so many possibilities and you are sure to love all of them. Enjoy!

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 Tablespoon Nutritional Yeast
-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. 

Walnuts in Blender
Place sun-dried tomatoes (oil or dry), garlic, salt and pepper, and herbs in a food processor or blender.

Pesto Ingredients in Blender
Blend this, while slowly adding coconut milk and a little oil until the mixture pulls away from the sides. Puree this until the tomatoes are finely chopped. The mixture will become smooth and no chunks remain.

Pesto in Blender
Pesto in Blender
Transfer the tomato mixture to a large bowl and stir/whisk in the Vegan Parmesan. At this point it is done, you can store it in the fridge or freezer for later use. The pesto can be served cold or heated threw. Serve mixed with pasta, as a dip, topping, and/or spread. Plenty of delish choice, enjoy!

*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