SUN-DRIED TOMATO PESTO

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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.


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MAKES ABOUT 450G (1.5 CUPS)
TIME: 10-15 MINUTES

INGREDIENTS
100g sun-dried tomatoes
80ml olive oil
60g almonds (skin off)
4 garlic cloves
1 tbsp tomato puree
Salt & pepper
50ml hot water

METHOD
1. 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).
2. Store in an airtight container in the fridge.

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