SUN-DRIED TOMATO PESTO
Pesto truly is such a versatile condiment that can be used in a variety of dishes - as a pasta sauce, on some fresh sourdough bread with maybe some greens and avocado, as a pizza base, to name just a few.
This vegan, gluten free and dairy free version with sun-dried tomatoes only takes about 15 minutes to make and has less than 10 ingredients. Put it in a sealed container and it will last in the fridge for up to a week.
Yield: 450g
Sun-dried Tomato Pesto
Prep time: 15 MinTotal time: 15 Min
Pesto truly is such a versatile condiment that can be used in a variety of dishes.
Ingredients
- 100g sun-dried tomatoes
- 80ml olive oil
- 60g almonds (skin off)
- 4 garlic cloves
- 1 tbsp tomato puree
- Salt & pepper
- 50ml hot water
Instructions
- Combine all the ingredients except for the water in a food processor and pulse to a coarse paste. Add the hot water gradually and blend to your liking (you may need a bit more or less, but be careful with the water as you do not want to add too much too soon).
- Store in an airtight container in the fridge.
Vegan Sun dried Tomato Pesto Pasta